4-5 cups diced bread (gluten-free optional)
2-3 tbsp extra virgin olive oil
Sea salt and pepper

Preheat EOS (Saladmaster Electric Oil Core Skillet) on 350
degrees. Place the diced bread in the skillet. Drizzle with
olive oil and season with salt and pepper. Toss to coat bread
evenly in the oil. Add fresh garlic and cook for 15 minutes,
flipping croutons at the halfway point to promote even
browning. Remove from skillet and set aside.

2 cucumbers cone #3
3 zucchini cone #2
1⁄2 red onion cone #2
2 cups chopped tomatoes
2 yellow nectarines, pitted and chopped
1 bunch chopped Italian parsley
1 bunch of basil chiffonade
Process Vegetables with the Saladmaster Machine.


2 teaspoons lemon zest
Sea Salt & Pepper
1/3 cup olive oil
1/4 cup white balsamic vinegar

Process veggies with the Saladmaster Machine & dress
Place the chopped veggies in a bowl. Drizzle the oil and
white balsamic vinegar on top and season the mixture with
salt and pepper. Toss to combine. Add the cooled croutons
and toss once more.

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