2	cups, 4 ounces ( 120 g) country-style day old bread cut into 1 inch (2.5 cm) cubes

olive oil cooking spray

1/2	teaspoon ( 2.5 ml ) fines herbes

5	cups (336 g) crisp salad greens

1	cup (56 g) arugula leaves

1	6-ounce (180 g) red bell pepper, seeded and thinly sliced

1	large red pearl onion, 2 ounces (60 g), thinly sliced

Dressing:

2	tablespoons (30 ml) fresh lemon juice

2	tablespoons (30 ml) balsamic vinegar

2	tablespoons (30 ml) olive oil

1/8	teaspoon (0.6 ml) garlic powder

1	teaspoon (5 ml) crushed dried basil

1/2	teaspoon (2.5 ml ) salt (optional)

freshly ground pepper

1. Preheat oven to 350°F (180°C), Gas Mark 4. Pace the bread cubes in a single layer and spray with cooking spray. Sprinkle with herbes, spray lightly again, and bake until browned, about 10 to 15 minutes. Set aside
2. Place the salad greens and arugula in a salad bowl. Top with red pepper slices, onion rings and croutons.
3. Place the dressing ingredients in a covered jar. Shake vigorously until well combine. Drizzle enough dressing over the salad to just coat. Toss and serve immediately.