• 2 California Goldminer® Sourdough Boule
• 2 cups baby spinach
• 1 cup blackberries
• 1 cup raspberries
• 1 cup strawberries, sliced
• 1 avocado, sliced
• ¼ cup vinaigrette

1. Cut the top off the boules and hollow out. Tear filling into bite-size pieces and arrange on a baking sheet. Turn into croutons by broiling in oven until lightly toasted. Set aside.
2. In a large serving bowl, combine the spinach, berries and a few of the croutons. Top with sliced avocado and more croutons. Drizzle with your favorite vinaigrette and enjoy.

Note: You can also serve the salad in the hollowed-out boules!