Crouton Salad

• 1/2 (8-ounces) loaf rosemary bread, cut into 1/2-inch cubes* see Cook's Note
• Olive oil, for drizzling
• 3 cups packed arugula
• 1/3 cup toasted pine nuts
• 1/4 cup Citrus-Herb Sauce, see Roasted Citrus-Herb Game Hen recipe
• Salt and freshly ground black pepper

1. Preheat the oven to 350 degrees F.
2. Place the bread on a baking sheet, drizzle with olive oil and bake for 12 to 15 minutes until toasted.
3. Set aside to cool.
4. In a medium salad bowl, mix together the cooled croutons, arugula, and pine nuts.
5. Add the Citrus-Herb Sauce.
6. Toss well until all ingredients are coated.
7. Season with salt and pepper, to taste.
8. Serve immediately.
9. *Cook's Note: You can also use olive bread or any plain rustic loaf in place of the rosemary bread.

rosemary bread, olive oil, arugula, nuts, sauce, salt

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/crouton-salad-recipe.html (may not work)