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
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
Romaine and Iceberg Lettuce
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.
Preheat the oven to 375°F.
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.
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!
Place both lettuces in a large mixing bowl
Pour dressing over lettuce and toss
Place feta, croutons, strawberry slices on top of lettuce.