Greens with Creamy Fresh Herb Dressing and Croutons from Michelle:
Adapted from Martha Stewart's Mary Quite Contrary Salad
4 cups brioche, cut into 1/4 inch cubes (I've used cut up French bread or rolls)
1/3 cup low-fat buttermilk
3 T sour cream
3 T Girard's Champagne Vinaigrette
1 tsp sugar
1/2 cup extra-virgin olive oil
1/4 cup finely grated Parmesan cheese (1 ounce)
3 T finely chopped fresh flat-leaf parsley
2 T finely chopped fresh dill
2 T finely chopped fresh mint
2 heads Bibb lettuce, torn into pieces (I used green leaf lettuce, probably 1-1 1/2 heads since they are bigger)
Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, 5 to 6 minutes. Let cool.
Meanwhile, whisk together buttermilk, sour cream, vinegar, sugar and 1/2 teaspoon salt in a large bowl. Gradually whisk in oil, then cheese and herbs. Add lettuce, toss to combine. Garnish with croutons.