Ingredients
5 slices day-old French bread (1/2 inch thick), cubed1/4 cup unsalted butter, melted2 teaspoons minced fresh tarragon2 teaspoons minced fresh thyme1 teaspoon minced fresh basil1/4 teaspoon onion powder1/4 teaspoon garlic saltDRESSING:3 tablespoons canola oil2 tablespoons lime juice2 teaspoons sugar1/4 teaspoon saltDash celery saltSALAD:2 cups spring mix salad greens2 cups torn romaine or fresh baby spinach1/2 small cucumber, thinly sliced1 cup cherry tomatoes, halved1 green onion, thinly sliced
Preparation
Preheat oven to 325°. Place bread cubes in a bowl. Drizzle with butter; toss lightly. Sprinkle with seasonings; toss to combine. Arrange in a single layer on an ungreased baking sheet. Bake 14-18 minutes or until golden brown, turning occasionally.
Meanwhile, in a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients. Just before serving, drizzle with dressing; toss to coat. Top with croutons.
