A Spinach Salad to Love

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• Sara Lee Artisano Brioche Bread, three slices, cubed
• 1/4 cup olive oil
• 2 teaspoons Herbes de Provence (or other favorite herbs)
• 1/2 teaspoon Kosher salt

• 1/2 cup ketchup
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• 2 tablespoons water
• 1 tablespoon poppyseeds

• 2 cups baby spinach leaves
• 2 tablespoons olive oil
• 1 cup sliced strawberries
• 1 banana sliced
• 1 avocado, peeled, pittled and cubed

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1. Sauté cubed brioche in hot olive oil, sprinkling both sides with herbs and salt, and turning when croutons are light golden brown, then continuing to sauté other sides. Cool on paper towels.
2. In a jar with a cover, combine ketchup, olive oil, red wine vinegar, sugar, water and poppyseeds. Cover and shake until well mixed.
3. Toss baby spinach with 2 tablespoons olive oil.
4. Divide dressed spinach among two salad plates. Top with strawberries, bananas and avocados.
5. Drizzle assembled salads with Poppyseed French Dressing.
6. Top each salad with Herbed Brioche Croutons.

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Enjoy!