Springtime Salad with White Chocolate Pecan Croutons

Bountiful Kitchen

Ingredients

croutons:

3 thick slices 3/4 inch thick White Chocolate Pecan Bread (about 4 cups*)
1 tablespoon olive oil
2 tablespoons sugar divided
coarse salt

dressing:

1/4 cup cider vinegar
1/2 canola oil
1 cup fresh strawberries washed and cut in half
3-4 tablespoons honey or sugar to taste
dash salt
pepper to taste

salad:

8-12 oz mixed greens spinach, baby kale, etc.
3 green onions sliced
4-5 asparagus spears tough ends snapped off, sliced thin* (optionaor green asparagus may be used
16 oz sliced strawberries 1 cup to be used for dressing
2 cups fresh 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 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

Recipe 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.