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Fall Harvest Salad with Whole Wheat Croutons and Honey Mustard Dressing

Salad

  • one head Romaine lettuce, torn about
  • two cups of torn green cabbage
  • a handful or two or fresh spinach leaves
  • one apple, diced
  • one zucchini, diced
  1. Place everything in a large bowl.
  2. Just before serving, add whole wheat croutons and honey mustard dressing and toss gently.

Whole Wheat Croutons

  • Use 3 or 4 slices of whole wheat bread and follow these simple directions:
  1. Tear bread into small pieces.
  2. Toast in the skillet over medium-high heat until golden brown.
  3. Toss with a little vegetable or olive oil, then sprinkle with salt and pepper.

Honey Mustard Dressing

  • ¼ cup Dijon mustard
  • ¼ cup honey
  • ¼ cup apple cider vinegar
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
  • ¼ cup vegetable oil
  1. Measure EVERYTHING into a bottle or jar with a secure lid.
  2. Place the lid on tight and shake until well mixed.