Chopped Tomato Salad with Croutons

Ingredients

• 1 whole grain or gluten-free baguette, cut into bite-size pieces
• 1 tbsp olive oil
• 2 tsp Balsamic Vinaigrette Dressing Mix
• 1 tbsp Balsamic Vinaigrette Dressing Mix
• 2 tbsp balsamic vinegar
• ¹⁄₄ cup extra virgin olive oil
• 1 small red onion, sliced
• 4 tomatoes, quartered
• 8 cups romaine lettuce, chopped
• 2-19oz cans white kidney beans, drained and rinsed
• 10 basil leaves, torn

Preparation

1. Preheat oven to 400° F.
2. Place cut bread on Sheet Pan, drizzle with olive oil, and add dressing mix. Stir to combine. Toast for 3–4 min until crispy.
3. Combine dressing ingredients in small bowl and set aside.
4. Prep veggies.
5. Assemble by placing lettuce, beans, quartered tomatoes, toasted bread, and sliced red onion on 4 serving plates; drizzle with dressing and top with fresh, torn basil. Enjoy!