Ingredients
1
1/2-inch Halloween-shaped cookie cutters
6
slices (1/2 inch thick) white or whole-grain bread
1 1/2
teaspoons extra-virgin olive oil
1
teaspoon Italian seasoning
1/4
teaspoon garlic salt
1
cup packed fresh basil leaves
2
tablespoons balsamic vinegar
1
teaspoon sugar
1/8
teaspoon salt
1/4
cup extra-virgin olive oil
2
bags (5 oz each) mixed spring greens
1
cup sliced and quartered English (seedless) cucumber
1
cup halved cherry tomatoes
1/3
cup sliced ready-to-eat baby-cut carrots
1/2
cup crumbled feta cheese (2 oz)
Preparation
Heat oven to 350°F. Using cutters, cut 4 shapes from each slice of bread. Place on cookie sheet; brush with 1 1/2 teaspoons oil. In small bowl, mix Italian seasoning and garlic salt; sprinkle over shapes. Bake about 8 minutes or until edges begin to brown. Cool completely, about 15 minutes.
Meanwhile, in blender, place basil leaves, vinegar, sugar and salt. Cover; blend on high speed. Scrape sides. Add 1/4 cup oil; blend until smooth, stopping once or twice to scrape sides.
In large bowl, toss greens, cucumber, tomatoes and carrots with dressing. Top with feta cheese and croutons.
