2 (7-inch) soft breadsticks, sliced crosswise into 1/4-inch slices
2 tablespoons chopped fresh basil
1 tablespoon grated Parmesan cheese, if desired
1 (10-ounce) bag spinach leaves
1 cup mixed fresh herb leaves (parsley, basil, cilantro etc.)
1 cup fresh blueberries
1 1/2 cups fresh sugar snap peas, halved crosswise
4 radishes (1/3 cup), sliced
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground or coarse ground pepper
Grated Parmesan cheese, if desired
Heat oven to 350°F.
Combine bread, butter and basil in bowl; lightly toss to coat. Place onto ungreased 15x10x1-inch baking pan. Bake, stirring frequently, 12-13 minutes or until golden brown and crisp. Sprinkle with cheese, if desired. Cool completely.
Place all salad ingredients into serving bowl; toss lightly. Combine all dressing ingredients in bowl. Just before serving, pour dressing over salad. Add croutons; toss lightly to coat.
Serve with additional Parmesan cheese, if desired.
To vary the flavor of the croutons, look for herb or cheese-flavored breadsticks.