Ingredients: |
Ingredients: Croutons: 1 loaf thick-sliced French bread 1 cube salted butter seasoning salt paprika garlic powder tarragon basil oregano (a generous dash or two of each)
Dressing: 1/3 cup vegetable oil 1/3 cup white vinegar 1/3 cup ketchup 1/4 cup honey or agave 2 tablespoons coconut sugar 2 tablespoons Dijon mustard 1 tablespoon A-1 Steak Sauce 1 tablespoon Worcestershire Sauce 3 tablespoons grated white onion 2 garlic cloves, pressed salt and pepper to taste
Salad: 2 bags or small tubs of spinach leaves 1/2 bag or small tub of arugula 1 package mushrooms, washed and sliced 2 to 3 medium tomatoes, cut into wedges 1 to 1-1/2 perfectly ripe avocados, cut into chunks 5 eggs, hardboiled 1 package bacon, fried and crumbled 1/2 pound jack cheese, cubed 1/2 cup toasted pecans 1 can water chestnuts, sliced
|
Directions: |
Directions:Mix all dressing ingredients together in a food processor or blender and refrigerate to chill.
Meanwhile, prepare croutons: Preheat oven to 375º. Cut the French bread into large cubes and put into a bowl. Melt the butter in a saucepan on the stovetop or in a microwave-safe dish. Add a generous dash or two of each seasoning, to taste. Whisk to blend and pour evenly over the bread cubes - toss to coat. Spread onto a large cookie sheet or jelly roll pan and bake for 15 to 20 minutes (or more) until crispy, stirring once or twice during baking to ensure evenness of baking.
Toss all salad ingredients together with dressing a little at a time so as to not dress the salad too heavily. (There may be leftover dressing.) Serve the croutons on the side so that they don't get mushy. |