Turkey Salad with Cranberry Dressing

Ingredients

• 0.5 cup balsamic vinegar 
• 2 tablespoons butter melted
• 0.5 cup canola oil 
• 2 tablespoons dijon mustard 
• 4 medium size dinner rolls cut into 2-inch cubes ( 2 cups)
• 0.5  cucumber english thinly sliced
• 2  garlic cloves minced
• 0.5 teaspoon penzey's southwest seasoning dried italian
• 0.3 teaspoon pepper 
• 1 small head romaine lettuce chopped
• 0.3 teaspoon salt 
• 5.5 oz spring greens mix 
• 2 cups turkey coarsely chopped
• 0.3 cup whole-berry cranberry sauce 

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender

Directions

1. Preheat oven to 42
2. Stir together first 2 ingredients in a bowl.
3. Add bread cubes; toss to coat.
4. Bake cubes in a single layer in a jelly-roll pan 3 to 5 minutes or until golden, stirring once. Cool completely on a wire rack (about 15 minutes).
5. Combine spring greens, next 3 ingredients, and toasted bread cubes in a serving bowl. Process vinegar and next 6 ingredients in a blender until smooth.
6. Serve with salad.