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+ servings

Mini Salad in Toast Cups

Course: Appetizer, entertaining, Entree
Servings: 4
Author: Wanda Baker


  • 3 pieces of bread all four sides/crusts removed
  • 1 cup romaine lettuce inner leaf rib removed and remaining leaf sliced into thin shreds
  • 1 tbsp caesar salad dressing your favourite store bought or homemade
  • 1 tbsp grated parmesan cheese
  • salt and pepper
  • 2 pieces bacon cooked and chopped into small pieces
  • mini muffin tin
  • cooking spray or melted butter


  • Preheat oven to 350.
  • Cut each piece of bread into four equal squares.
  • Spray mini muffin tins with cooking spray or brush with melted butter.
  • Flatten each piece of bread a little and gently press each bread square into a muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled 12 muffin cups.
  • Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove and set aside to cool.
  • In a bowl combine lettuce, salad dressing, cheese and a pinch of salt and pepper.
  • Place a small amount of the salad in each bowl and top with a few pieces of bacon and a little sprinkle extra parmesan cheese.
  • Serve.


To make BLT Salad in Toast Cups: Mix one cup of shredded lettuce with 1 tbsp mayo, and a pinch of salt and pepper. Cut up one tomato into small dice. Place a little lettuce in each toast cup, top with a little tomato and a few pieces of cooked, chopped bacon.
To make Buffalo Chicken Salad in Toast Cups: Mix 1 tbsp melted butter with 1/4 cup hot sauce. Toss with 1 cup diced roasted chicken. Set aside. Toss 1 cup shredded lettuce with 1 tbsp mayo and a pinch of salt and pepper. Place a little lettuce in each toasted cup and top with a small spoonful of buffalo chicken, few pieces of cooked bacon and if you have it a few crumbles of blue cheese. I added a small piece of cheddar to each one since I had no blue cheese.