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St. Louis Bread Company Pumpernickel Salad

Source: Saint Louis Bread Company

2 Yukon Gold potatoes, sliced, baked
2 cups field greens
1/4 cup red onion, shaved
12 stalks asparagus, 5 inches long
10 whole cherry tomatoes
1/2 cup jicama, julienned
5 slices pumpernickel bread, toasted
Salt and pepper, to taste
2 tablespoons Roasted Garlic Herb Dressing
1/2 cup pumpernickel crust croutons

Bake Yukon slices on lightly-oiled baking sheet for 20 minutes at 350 degrees F and 2 minutes under broiler. Sprinkle with salt and pepper. Broil lightly-oiled asparagus for 2 minutes.

Sprinkle with salt and pepper. Cut pumpernickel bread into stars and toast in oven at 350 degrees F for 5 minutes.

In a medium mixing bowl, combine field greens, red onions, jicama, and croutons and toss with 2 tablespoons Roasted Garlic Herb Dressing. Place salad on large plate and garnish with cherry tomatoes, bread and potato. Serve immediately. Salad is best when ingredients are used at room temperature.