Panzanella Salad

• FOR THE SALAD:
• 1 cup Fresh Spinach
• 1-1/2 cup Romaine Lettuce, Chopped
• 1/2 cups Yellow Or Orange Bell Pepper, Chopped 1/2 Inch Cube
• 1 whole Seedless Cucumber, Sliced In Half Lengthwise And Then In Slices
• 1/2 whole Red Onion, Julienne
• 3 whole Roma Tomatoes, Quartered
• 4 ounces, weight Feta Cheese, Crumbled
• 1 bottle Greek Or Italian Salad Dressing, 16 Ounce Bottle, Use As Much As Desired
• FOR THE BREAD:
• 1 pound Store Bought (or Your Favorite Recipe) Pizza Dough
• 1-1/2 cup Canola Oil
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder

1. In a medium-sized bowl, toss together the spinach, romaine lettuce, bell pepper, cucumber, red onion, tomato, and feta cheese; set aside.
2. Roll pizza dough on a slightly floured board. Cut it into strips 1" wide and then cut again into 1" wide squares (crouton size).
3. In a medium skillet, heat about 1" of oil over medium heat until hot. Drop croutons in oil. Once the bottom sized is browned, turn them over and fry until the other side is golden brown. Remove from hot oil and drain on a sheet pan lined with paper towels. Immediately sprinkle with salt and garlic powder. Toss croutons into the prepared salad. Drizzle with your favorite Greek or Italian salad dressing and serve immediately.

salad, fresh spinach, romaine lettuce, yellow or, cucumber, red onion, tomatoes, cheese, salad dressing, bread, favorite, canola oil, salt, garlic

Taken from tastykitchen.com/recipes/salads/panzanella-salad/ (may not work)