Ingredients

Herbed Croutons:

• 4 cups cubed day old bread (about half a baguette)
• 3 tablespoons olive oil
• 2 teaspoons nutritional yeast
• 1 teaspoon garlic powder
• pinch of dried basil
• pinch of dried parsley
• pinch of dried thyme
• pinch of red pepper flakes
• 1/2-1 teaspoon salt
• fresh cracked black pepper

Creamy Balsamic Basil Dressing:

• 1/3 cup nutritional yeast
• 2 tablespoons olive oil
• 3 tablespoons vegan mayo
• 1 tablespoons balsamic vinegar
• 2 tablespoons water
• 1 teaspoon old fashioned dijon mustard
• 1 tablespoon fresh chopped basil
• 1 clove garlic, pressed or very finely minced
• 1/2 teaspoon onion powder
• salt and pepper to taste

Garden Salad:

• 4 cups greens, rinsed
• 1 vine ripened tomato, sliced
• 1/2 cup broccoli florets
• 1/4 cup sliced cucumber
• 1/4 cup sliced radishes
• 1 small carrot, ribboned
• a few thin slices of red onion

Directions

For the croutons:

1. Preheat the oven to 350 degrees.
2. Add the cubed bread to a medium bowl.
3. Whisk together olive oil, nutritional yeast, and spices. Pour over the bread and toss (with clean hands) until all cubes of bread are evenly coated.
4. Spread out on a lined baking sheet. Bake for about 20 minutes, until the croutons are lightly browned and crunchy.

For the dressing:

1. In a small bowl, whisk all ingredients together until smooth and creamy. Set aside.

For the salad:

1. Assemble the salad.
2. Top with croutons and dressing.
3. Enjoy!