I’ll be honest, it’s been a long long time since I ate at Ruby Tuesday’s, but I’ll never forget the croutons on their salad bar. Satisfyingly crispy but still soft on the inside, salty and garlicky and….is it still a salad if it’s just two cups of croutons? No? Well, shoot. The good thing about these croutons is that I’m pretty sure my version is healthier than the ones at the restaurant which taste like they’re literally taking a bath in butter. Now, granted, these have a fair amount of butter too because I wanted them to taste just like the deliciousness that Ruby Tuesday croutons provide. However, the great part about them is that you can control the butter yourself (use less if you want!). You can also control the sodium by using more or less salt. I couldn’t stop popping these babies in my mouth. I made them a day or two before I photographed them (Michigan is stingy with the sunshine in the winter and I photograph in natural light), and I nearly had to make another batch because I couldn’t stop eating these.
Simple Steps for making Ruby Tuesday Croutons
Making croutons of any kind is a total game-changer, just read the comments on my homemade croutons and you’ll see! PS: I have you covered if you want more information on how to make croutons. Enjoy!
