3thick slices, 3/4 inch thick White Chocolate Pecan Bread (about 4 cups*)
1tablespoonolive oil
2tablespoonssugar, divided
coarse salt
dressing:
1/4cupcider vinegar
1/2canola oil
1cupfresh strawberries, washed and cut in half
3-4tablespoonshoney or sugar, to taste
dash salt
pepper to taste
salad:
8-12ozmixed greens, spinach, baby kale, etc.
3green onions, sliced
4-5asparagus spears, tough ends snapped off, sliced thin* (optionaor green asparagus may be used
16ozsliced strawberries, 1 cup to be used for dressing
2cupsfresh blackberries or blueberries
Instructions
prepare croutons:
Preheat oven to 375 degrees. Place rack on top third of oven . Cut bread into cubes. Use all parts of bread, do not remove crust. Place bread cubes on cookie sheet or jelly roll pan. Drizzle with olive oil and sprinkle with one tablespoon of sugar. Sprinkle with coarse sea salt. Bake for 10-12 minutes or until golden browned. Remove from oven and sprinkle additional tablespoon of sugar over the croutons, let cool.
Prepare salad dressing:
Place all ingredients in blender, blend until smooth. Set in refrigerator until ready to serve salad.
May be made a day ahead. Stir before serving.
Prepare salad:
Place all greens on a platter or in a salad bowl. Arrange fruits and vegetables on top of the greens. Refrigerate until ready to serve. Place the croutons on the salad just before serving. Serve with fresh strawberry dressing.
Serves 8-10 as a side salad
Notes
-If this bread is not available, you may substitute any type of bread to make the sweet croutons. i suggest using raisin bread or other artisan bread.
-The white asparagus may be steamed lightly, then cooled quickly in a ice water bath. Place the asparagus in between paper towels to remove excess water and sprinkle lightly with salt. The asparagus
may also be served raw. Wash well and drain, slice thin on an angle.