Spinach Herb Salad With Pesto Croutons

• 2 (7-inch) soft breadsticks, sliced crosswise into 1/4-inch slices
• 2 tablespoons Land O Lakes Butter, melted
• 2 tablespoons chopped fresh basil
• 1 tablespoon grated Parmesan cheese, if desired
• 1 (10-ounce) bag spinach leaves
• 1 cup mixed fresh herb leaves (parsley, basil, cilantro etc.)
• 1 cup fresh blueberries
• 1 1/2 cups fresh sugar snap peas, halved crosswise
• 4 radishes (1/3 cup), sliced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon freshly ground or coarse ground pepper
• Grated Parmesan cheese, if desired

1. Heat oven to 350F.
2. Combine bread, butter and basil in bowl; lightly toss to coat.
3. Place onto ungreased 15x10x1-inch baking pan.
4. Bake, stirring frequently, 12-13 minutes or until golden brown and crisp.
5. Sprinkle with cheese, if desired.
6. Cool completely.
7. Place all salad ingredients into serving bowl; toss lightly.
8. Combine all dressing ingredients in bowl.
9. Just before serving, pour dressing over salad.
10. Add croutons; toss lightly to coat.
11. Serve with additional Parmesan cheese, if desired.

breadsticks, butter, fresh basil, parmesan cheese, spinach leaves, parsley, fresh blueberries, fresh sugar snap peas, radishes, extravirgin olive oil, balsamic vinegar, freshly ground, parmesan cheese

Taken from www.landolakes.com/recipe/1413/spinach-herb-salad-with-pesto-croutons (may not work)