Cos lettuce, prawn and crouton salad

This light and lovely seafood dish will fast become a family favourite.

Wash and dry lettuce leaves. Place into a plastic bag. Refrigerate until ready to serve.
Brush bread with oil. Heat a non-stick frying pan over medium-high heat. Add bread. Cook, turning often, for 4 minutes or until light golden. Transfer to a plate.
Place lettuce, onions, parsley, prawns and croutons into a large bowl. Drizzle with dressing. Gently toss to combine. Arrange salad on serving plates. Season with salt and pepper. Serve.

Source

1 large cos lettuce, leaves separated

5 slices multi-grain bread, cut into

1cm cubes

2 tbsp olive oil

4 green onions, thinly sliced diagonally

1/4 cup flat-leaf parsley leaves, roughly chopped

1kg cooked medium-king prawns, peeled , deveined

1/2 cup purchased Caesar salad dressing

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