INGREDIENTS
Dressing
6 ounces fresh raspberries rinsed and drained
1/2 cup Red Wine Vinegar
1/4 cup grape juice or water
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
Croutons
4 heaping cups cubed bread (I used a multigrain baguette)
1/3 cup extra virgin olive oil
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
Salad
Romaine and Iceberg Lettuce
Strawberries (sliced)
Feta Cheese
DIRECTIONS
Make Dressing
In a blender or food processor, blend all the ingredients together until smooth.
Pour through a strainer into a glass jar to remove seeds if desired.
Bake Croutons
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Preheat the oven to 375°F.
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In a large bowl, combine the bread, garlic powder, and salt. Drizzle olive oil over bread while stirring. Stir well until bread is coated by all ingredients and olive oil is absorbed.
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Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until golden brown and crisp. If you’re using super fresh bread, they’ll take a little longer to become golden brown. If the bread is stale and dry, it may brown faster, so keep an eye on it!
Assemble Salad
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Place both lettuces in a large mixing bowl
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Pour dressing over lettuce and toss
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Place feta, croutons, strawberry slices on top of lettuce.