A Spinach Salad to Love

Living life in C O L O R with every single bite of this SPINACH SALAD TO LOVE! Sauté the Herbed Brioche Croutons and shake up the Poppyseed French Dressing ahead of time, then toss baby spinach leaves in olive oil and arrange strawberry slices, cubed avocado, banana slices and croutons on top and drizzle dressing here, there and everywhere.


  • Sara Lee Artisano Brioche Bread, three slices, cubed
  • 1/4 cup olive oil
  • 2 teaspoons Herbes de Provence (or other favorite herbs)
  • 1/2 teaspoon Kosher salt
  • 1/2 cup ketchup
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons water
  • 1 tablespoon poppyseeds
  • 2 cups baby spinach leaves
  • 2 tablespoons olive oil
  • 1 cup sliced strawberries
  • 1 banana sliced
  • 1 avocado, peeled, pittled and cubed


  1. Sauté cubed brioche in hot olive oil, sprinkling both sides with herbs and salt, and turning when croutons are light golden brown, then continuing to sauté other sides. Cool on paper towels.
  2. In a jar with a cover, combine ketchup, olive oil, red wine vinegar, sugar, water and poppyseeds. Cover and shake until well mixed.
  3. Toss baby spinach with 2 tablespoons olive oil.
  4. Divide dressed spinach among two salad plates. Top with strawberries, bananas and avocados.
  5. Drizzle assembled salads with Poppyseed French Dressing.
  6. Top each salad with Herbed Brioche Croutons.