Cranberry sauce and orange juice are added to a purchased salad dressing to create a holiday special vinaigrette for a simple green salad.
1. Heat oven to 375 degrees F.
2. Cut bread into small cubes. Place cubes on a rimmed baking sheet and coat with nonstick cooking spray, then sprinkle with cinnamon chipotle season. Bake at 375 degrees F for 10 minutes or until golden brown. Remove from oven and cool.
3. Heat cranberry sauce and orange juice in a small saucepan over medium-high heat for 3 minutes, or until boiling. Remove from heat and allow to cool. When cool, strain cranberry mixture into a large bowl with a fine mesh strainer. Whisk vinaigrette, sugar and salt into cranberry mixture and set aside.
4. Place salad mix, tomato and cucumber in a large bowl and drizzle with cranberry dressing. Toss with croutons and serve.