5 slices day-old French bread (1/2 inch thick), cubed
1/4 cup unsalted butter, melted
2 teaspoons minced fresh tarragon
2 teaspoons minced fresh thyme
1 teaspoon minced fresh basil
1/4 teaspoon onion powder
1/4 teaspoon garlic salt
3 tablespoons canola oil
2 tablespoons lime juice
2 teaspoons sugar
1/4 teaspoon salt
Dash celery salt
2 cups spring mix salad greens
2 cups torn romaine or fresh baby spinach
1/2 small cucumber, thinly sliced
1 cup cherry tomatoes, halved
1 green onion, thinly sliced
Preheat oven to 325°. Place bread cubes in a bowl. Drizzle with butter; toss lightly. Sprinkle with seasonings; toss to combine. Arrange in a single layer on an ungreased baking sheet. Bake 14-18 minutes or until golden brown, turning occasionally.
Meanwhile, in a small bowl, whisk dressing ingredients. In a large bowl, combine salad ingredients. Just before serving, drizzle with dressing; toss to coat. Top with croutons.
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