Creamy Italian Salad

This creamy Italian salad with homemade dairy-free dressing and gluten-free homemade croutons is delicious!

Salad:

-Box/bag of spring mix

-Cooked shredded chicken

-Cherry tomatoes, sliced

-Parmesan Cheese, shaved

Creamy Dairy-Free Dressing:

- 1/2 cup mayo (homemade, avocado mayo, or basic mayo)

-3 T. unsweetened almond milk

-1 T. red wine vinegar

-1 T. raw honey

-2 t. Italian seasoning

- 1 t. garlic powder

-salt/pepper to taste

Gluten-Free Croutons

-1 loaf of Base Culture bread

-1/4 cup avocado oil

-2 t. Italian Seasoning

-1 1/2 t. garlic powder

-1/4 t. Himalayan salt

-1/8 t. black pepper

Directions:

1. Set the oven to 375°F

2. Assemble salad ingredients in a big bowl.

3. Blend the dressing ingredients in a blender.

4. For the croutons, cut the bread into desired size cubes.

5. Add the croutons to a gallon size plastic seal bag. Add the oil and seasonings to the bag. Seal the bag and shake, tossing the croutons evenly in the oil and seasoning.

6. On a cookie sheet lined with parchment paper, evenly lay out the croutons in a single layer.

7. Flipping halfway through baking, bake the croutons to your desired crunchiness. (Mine took about 25 minutes). Every loaf, oven, and preference is different!