Crouton Salad

Ingredients

• 3 cups arugula packed
• 8 ounces rosemary bread cut into 1/2-inch cubes* see cook's note
• 0.3 cup citrus-herb sauce 
• 2 servings olive oil for drizzling
• 0.3 cup pinenuts toasted
• 2 servings salt and pepper black freshly ground

Equipment

• bowl
• baking sheet
• oven

Directions

1. Preheat the oven to 350 degrees F.
2. Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted. Set aside to cool.
3. In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts.
4. Add the Citrus-Herb Sauce. Toss well until all ingredients are coated. Season with salt and pepper, to taste.
5. Serve immediately.
6. *Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.