Rosaura's Festive Salad

• 1 tablespoon soy sauce
• 1/3 cup cider vinegar
• 1 teaspoon chicken bouillon granules
• 1 1/2 tablespoons chopped fresh tarragon or 1 1/2 teaspoons dried
• 1 teaspoon dried oregano
• 1 tablespoon chopped fresh chives
• 1/2 cup safflower oil
• 1 cup vegetable oil
• 2 cups (1/3-inch cubes) firm white sandwich bread
• 2 bunches spinach (1 1/2 pound), stems discarded and leaves cut crosswise into 1/2-inch strips
• 1 1/2 pounds red cabbage, finely shredded
• 1/2 medium jicama (3/4 pound), cut into very fine julienne
• 3 medium raw beets, peeled and cut into very fine julienne
• 1 medium red onion, halved lengthwise, very thinly sliced lengthwise, and soaked in cold water 20 minutes
• 1/2 cup chopped candied citron or candied pineapple (4 oz)
• 3/4 cup puffed amaranth seeds (optional)

1. Stir together soy sauce, vinegar, and chicken bouillon granules.
2. Add herbs, then add oil in a slow stream, whisking constantly.
3. Heat vegetable oil in a heavy skillet and fry bread cubes in 2 batches, stirring occasionally, until golden, about 2 minutes.
4. Combine vegetables, candied citron, and three fourths of croutons and amaranth seeds in a large bowl and toss well with vinaigrette.
5. Sprinkle with remaining croutons and amaranth seeds.

soy sauce, cider vinegar, chicken bouillon granules, tarragon, oregano, fresh chives, safflower oil, vegetable oil, bread, bunches spinach, red cabbage, jicama, beets, red onion, candied citron, amaranth seeds

Taken from www.epicurious.com/recipes/food/views/rosauras-festive-salad-103069 (may not work)