greens with creamy fresh herb dressing and croutons.

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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

Course salt

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.