Hodgepodge Salad

After making the CROUTONS and the STRAWBERRY BALSAMIC VINAIGRETTE, we needed a salad to eat it on. So, we rummaged through the leftovers in the fridge and came up with a delightful salad. Hodgepodge salads are good for those nights when you need a quick dinner. We used an artisan lettuce blend as our  "base". Our "toppings" were pears, raisins, garbanzo beans, slivered almonds and of course the croutons and the vinaigrette. It was delicious!

Homeade croutons

Make THIS bread.

Let the bread sit for a couple of days. Chop up the bread into little 1/2 inch squares. Throw the squares into a 9x13 pan. Bake at 350 degrees for about 30 minutes. Completely cool. You've got croutons.

Enjoy!

tip: if you want to have garlicey croutons, or dill croutons, or onion croutons...etc.... put seasonings in the bread dough before you bake it.

Strawberry Balsamic Vinaigrette

Adapted from my friend, Rebekah's dressing

Recipe:

• 2 Cups fresh strawberries
• 1/4 Cup Balsamic vinegar
• 2 TBSP agave nectar

Put all the ingredients together in your food processor. Mix away and Enjoy!