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Caesar Salad in Crouton Cups

 made it  |  0 reviews   |   photos

"The lightly seasoned crouton cups are easy to make and unique way to serve up salad for your next dinner party."
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servings 118 cals
Original recipe yields 12 servings (12 appetizer servings)


  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees.
  2. Spray a 12-muffin tin with CRISCO(R) Butter Flavor No-stick Cooking Spray. Trim crusts off bread; spray both sides of bread with CRISCO(R) Butter Flavor No-stick Cooking Spray.
  3. In a small bowl, mix together the garlic powder, thyme, rosemary and cracked black pepper. Lightly sprinkle mixture over both sides of bread.
  4. Use a rolling pin to slightly flatten bread and embed the spice mixture. Press each slice into a muffin cup, allowing edges to hang over cup.
  5. Bake for 12 -15 minutes or until golden brown and crisp. Remove from oven and cool. Toss lettuce and green onions with dressing. Spoon salad into Crouton Cups. Garnish with shredded Parmesan and green onion slices. Serve immediately.

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