Bitter Greens Salad With Sourdough Croutons And Warm Tomato Vinaigrette

• Croutons:
• 8 ounces sourdough bread, cut into 3/4-inch cubes (about 6 cups)
• Cooking spray
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• Salad:
• 6 cups trimmed arugula
• 3 cups thinly sliced radicchio
• 3 cups thinly sliced escarole
• Vinaigrette:
• 1 1/2 tablespoons extravirgin olive oil
• 1/4 cup finely chopped shallots
• 4 garlic cloves, thinly sliced
• 1 1/2 cups diced seeded plum tomato
• 1/4 cup balsamic vinegar
• 1 1/2 tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Remaining ingredient:
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Preheat oven to 350u0b0.
2. To prepare croutons, arrange bread cubes on a baking sheet. Lightly coat bread cubes with cooking spray. Sprinkle evenly with lemon pepper and garlic powder; toss to coat. Bake at 350u0b0 for 10 minutes or until crisp, stirring once.
3. To prepare salad, combine arugula, radicchio, and escarole in a large bowl.
4. To prepare vinaigrette, heat oil in a nonstick skillet over medium heat. Add shallots and garlic; cook 5 minutes, stirring occasionally. Add tomato; cook 2 minutes, stirring frequently. Stir in vinegar, sugar, mustard, salt, and black pepper. Reduce heat to low; cook 2 minutes or until warm. Drizzle warm vinaigrette over salad; toss gently to coat. Place 1 cup salad on each of 9 salad plates; top each serving with about 2 1/2 teaspoons cheese. Divide croutons evenly among salads.

croutons, bread, cooking spray, lemon pepper, garlic, salad, trimmed arugula, radicchio, escarole, vinaigrette, extravirgin olive oil, shallots, garlic, tomato, balsamic vinegar, brown sugar, mustard, salt, black pepper, remaining ingredient, parmesan cheese

Taken from www.myrecipes.com/recipe/bitter-greens-salad-with-sourdough-croutons-warm-tomato-vinaigrette (may not work)