Joel's California Salad

This past weekend, it was cold.  Of course, with yesterday being the first day of school, it was hot!  When I got home from work, I was exhausted.  Not to mention, my feet were in pain...stupid me forgot to bring flip flops to practice, so I ended up walking around the pool deck in peep toe heels for two hours!  Luckily, Joel had dinner ready when I walked in the door.  We were able to enjoy it outside on our patio, and as soon as we finished, it started to pour.

1/2 container of Leafy Green Mix
1/2 Red Onion, sliced
1 Avocado, sliced
1 small Tomato, cut into wedges
1/4 cup Toasted Sunflower Seeds
Dressing (we used a bottled Pomegranate Vinaigrette)
Cracked Black Pepper, to taste
Homemade Croutons (recipe below)

Assemble the salad. :)

(all amounts are estimated)
1/2 of a Baguette, cut into cubes
1 tablespoon Dried Basil
1 tablespoon Dried Parsley
1 tablespoon Dried Rosemary
2-3 tablespoons Olive Oil

Put the bread, oil, and herbs into a bowl with a cover and shake to coat evenly.  Spread the cubes in a single layer on a cookie sheet and bake at 350 degrees for 10-20 minutes, or until crispy.