What a Salad!

A Great Big Salad

1 head read leaf lettuce

1 handful of spinach

1 head romaine lettuce

½ head thinly sliced red cabbage

2 carrots, grated

2 cucumbers sliced (optional)

1 cup chopped broccoli (optional)

2 cups sprouts

½ cup sliced olives

1 cup marinated artichoke hearts, sliced into small wedges (optional)

½ cup sunflower seeds, walnuts, or pecans (optional)

½ cup raisins (optional)

2 medium tomatoes, chopped (optional)

Cut or tear greens into bite sized pieces. Toss with other vegetables.  Top with the croutons, chopped tomatoes if desired and your favorite dressing when ready to serve.

Croutons:

½ cup olive oil or coconut oil (melted)

1 teaspoon onion powder

½ teaspoon granulated garlic

½ teaspoon Real salt

1/4 teaspoon Italian seasoning

1/4 teaspoon sesame seeds

Mix crouton ingredients in large bowl. Take bread slices and stack on top of each other and slice into cubes. Mix cubes of bread in bowl and stir until well coated.  Spread out in one layer on baking sheets.  Bake at 400 degrees until crisp. Cool.