Angel Food Cake croutons aren’t so odd, really. After all, this salad features raspberries and pears. And, er, bacon. And goat cheese. As for that last ingredient, it was the perfect addition. However, since my guys aren’t fans of delightfully tart goat cheese, I substituted feta for their salads. Verdict: fantastic!

Raspberry-Pear-Bacon Salad with Angel Food Cake Croutons

4-1″ slices angel food cake, cut into 1″ cubes

8 slices bacon, cut into 1″ pieces

6 cups chopped romaine lettuce

4 green onions, sliced thin

4 stalks celery, sliced thin

4 oz goat cheese log, sliced into 8 pieces

2 ripe but firm pears, cored, quartered, and sliced thin

4 oz fresh raspberries

Dressing (recommend: Ken’s Steakhouse Raspberry Walnut Vinaigrette)

1) Preheat oven to 375 degrees

2) Place Angel Food Cake cubes on baking sheet and bake 10-12 minutes until golden and toasted; remove from oven and set aside to cool (they should crisp up a bit more)

3) To large skillet over medium-high heat, add bacon pieces and cook 5-7 minutes, stirring often, until crisp; remove from skillet and drain on paper towel-lined plate

4) Divide romaine lettuce between 4 plates; scatter green onions and celery over top; place two slices of goat cheese in center of each salad; scatter pears, raspberries, and croutons over top; serve with dressing

Servings: 4



  1. Teresa says:

    This luscious salad looks so over the top!!!

  2. OMG! Seriously! I think I am in love! Angelfood croutons will be on my buffets with fruit salads!

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