A completely new take on an old favorite. The dressing is slimmed down with lowfat yogurt; the croutons, made from whole grain bread, are nutty and crunchy. The salad is a wonderful mix of greens, cucumber, and avocado.
Heat the oven to 350°F. Lightly brush bread with olive oil. Cut into ½-inch squares and spread out on a baking sheet. Bake 10 minutes. Turn the croutons with a spatula and toast the other side, about 5 minutes. Cool.
Combine the yogurt, watercress, dill, basil, mint, scallion, sugar, salt, and a dash of hot pepper sauce in a food processor.
Combine the spinach, romaine, watercress, dill, onion, avocado, and cucumber in a large serving bowl. Pour the dressing over the salad and toss. Top with the croutons.