Green Grapes Goat Cheese Crouton Salad with Balsamic Vinaigrette

1 red lettuce head

1 cup green seedless grapes, cut into bite sizes

1 cup crispy croutons

6 ounces goat cheese, cut into discs

Break lettuce leaves into big pieces with your hands into a salad bowl. Arrange the rest of the salad ingredients. Just before serving drizzle with the balsamic vinaigrette.  

Croutons:

1 cup bread (stale) of choice, cut into bite sizes

2 tablespoons parmesan cheese, grated

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

Preheat oven to 400 F

Arrange bread cubes in a single layer on a baking sheet. Drizzle with extra virgin olive oil. Sprinkle with parmesan cheese and parsley.

Bake until crispy and a golden color (about 5 to 10 minutes). Keep a watchful eye on the oven so as not to burn the croutons.

Balsamic Vinaigrette:

1/4 cup good quality balsamic vinegar

1 teaspoon raw brown sugar

1 small garlic clove, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 extra virgin olive oil.

Combine all the ingredients in a blender and blend to fully combine and thick. 

Mixed Green Avocado Salad With Lemon Garlic Vinaigrette

6 cups mixed salad greens

2 large ripe avocados, skinned and cut into wedges

1/2 medium red onion, thinly sliced

1 cup feta crumbles

1 large lemon, juiced

1 teaspoon fresh garlic, minced

2 teaspoons lemon zest

Extra virgin olive oil

Sea salt and black pepper

Arrange salad ingredients on a large serving platter (refer to picture). 

Blend lemon juice, lemon zest and garlic in a blender. With it running, stream in extra virgin olive oil until well blended (about 1/2 cup). Season with salt and black pepper and drizzle generously over the salad.