Leafy Green Salad with Honey Mustard Dressing & Homemade Croutons

Makes: 4 servings

For the salad:

1 head of romaine lettuce

½ zucchini

2 large tomatoes

½ red onion

1 carrot

Handful of black olives

½ brick of feta cheese (or other cheese)

Optional: ½ cup cooked lentils or drained canned beans

Pan-fried Croutons:

Day old baguette

Extra virgin olive oil

1 clove garlic

Sea salt to taste

For the salad dressing:

1/3 cup apple cider vinegar (or lemon juice)

2/3 cup extra virgin olive oil

1 small garlic clove, pressed

1 teaspoon wholegrain mustard

1 teaspoon runny honey

½ teaspoon salt

Rinse the vegetables under cold water to remove dirt. Drain in a colander to dry.

Wash the lettuce and spin dry in a salad spinner.

Tear lettuce into bite-sized pieces.

Cut the zucchini into thick slices and then into quarters if you prefer.

Cut the tomato into large rounds.

Cut the red onion into paper thin slices.

Grate the carrot using the largest holes on a box grater.

Tear or cut the olives into pieces.

Crumble the feta cheese into small pieces.

Add all vegetables, lentils and cheese to salad bowl and toss well.

Just before eating: Toss with salad dressing and sprinkle fresh croutons on top.

For the croutons:

Peel the skin from the garlic clove.

Heat a skillet on medium heat.

Add the olive oil, bread cubes, garlic clove, salt, and pepper.

Stir to coat the bread cubes with oil and seasoning.

Stir frequently and allow to brown on all sides, approximately 5 minutes.

Allow to cool and enjoy.

For the salad dressing:

Shake all the ingredients in a jam jar to emulsify. Store extra dressing in the refrigerator for up to 1 week.