Sunshine salad

(This picture is the lettuce from my sisters garden (beautiful!))

After a period of very rich holiday foods, I am yearning got the simple pleasures of summer. Nothing represents summer better than a green-clad salady composition. Add to this recipe a few slices of cucumber, and some nuts if you want, but I think the real treat is the abundance of green leaves! You might serve this with, maybe some soft goat cheese, or fresh bread with aged balsamic vinegar and a dash of olive oil ...  :)

Dressing:
1/4 c olive oil
1 1/2 Tbsp Vinegar
1 tsp chopped onion
1 tsp sugar
1 1/2 tsp salt
1 tsp chopped garlics
zest and juice of 1 1/2 (or two) limes
1 egg

blend all ingredients together.

Croutons:
a dash of olive oil
2 slices day old bread, preferably sour dough, cut into 1/2 inch chunks
4 garlic cloves chopped

Heat OVEN TO 350. Heat a bit of oil in a pan. Add the chopped garlic and heat over low. Put the bread cubes on a baking sheet w/ a little oil and bake , tossing every once in a while. After about 20 minutes, add the bread chunks into the garlic mixture and on top of the stove and cook for about 5 more min or until crisp and golden.

Salad and Assembly:

About 8 cups crisp greens, such as bok choy, Romaine hearts, whatever, etc.
3/4 c grated Parmesan
Some toasted almonds
some chunks of peeled orange
thinly sliced onions; red, yellow, shallot, or even green
Toss everything together, or layer on individual plates!