Sun-dried Tomato, Feta and Pine Nut Salad recipe

8 servings

1 loaf Italian bread, cubed

3 tablespoons extra virgin olive oil

1/2 teaspoon seasoned salt

1/2 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 cup pine nuts

1 cup sun-dried tomatoes

2 (16 ounce) packages mixed salad greens

4 green onions, cut into 1/2-inch pieces

8 ounces feta cheese, crumbled

Preheat broiler.

Toss 3 cups cubed Italian bread with olive oil.

Season with seasoned salt, pepper, and garlic powder.

Spread out in a single layer in a well oiled 9x13 inch baking dish.

Broil until toasted, turning to brown evenly.

Set croutons aside to cool.

Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler.

This should only take a few minutes, so watch carefully to prevent burning.

Set aside to cool.

Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft.

Drain, and slice.

In a large salad bowl, toss mixed greens with green onions.

Top with croutons, sun-dried tomatoes, pine nuts, and feta.