Sunshine salad

(This picture is the lettuce from my sisters garden down in Scio (beautiful!))

After a period of very rich holiday foods, the simple pleasures of summer are necessary. Nothing represents summer better than a green-clad salad-ey composition. Add to this recipe a few slices of cucumber, and some nuts if you want (what ever you have depending on the season). The real star hear is the lettuce. You might serve this with, maybe some soft goat cheese, or fresh bread with aged balsamic vinegar and a dash of olive oil ... :)

Sunshine Salad Recipe

Dressing:
1 1/2 Tbsp olive oil
1/4 c Balsamic Vinegar
1 tbsp chopped onion
1 tsp sugar
1 1/2 tsp salt
1 chopped garlic clove
zest and juice of 1 1/2 (or two) limes
1 egg

blend all ingredients together, in a blender.

Croutons:
a dash of olive oil
2 slices day old bread, preferably sour dough, cut into 1/2 inch chunks
4 garlic cloves chopped

Heat OVEN TO 350. Heat a bit of oil in a pan. Add the chopped garlic and heat over low. Put the bread cubes on a baking sheet w/ a little oil and bake , tossing every once in a while. After about 20 minutes, add the bread chunks into the garlic mixture and on top of the stove and cook for about 5 more min or until crisp and golden.

Green Part:

About 8 cups (a couple heads) crisp greens, such as bok choy, Romaine hearts, whatever, etc.
3/4 c grated Parmesan
Some toasted almonds
some peeled orange sections, cut in half if you want
thinly sliced onions; red, yellow, shallot, or green

Toss together, and top with the dressing and croutons!