Preparation: If you're making homemade croutons, preheat the oven to 375°F (190°C). Cube or cut bread into bite-sized pieces.

Seasoning: Toss the bread pieces with olive oil, minced garlic, salt, pepper, and any preferred herbs like oregano or thyme.

Bake: Spread the seasoned bread cubes on a baking sheet and bake for about 10-15 minutes or until golden and crispy. Allow them to cool completely before using.

Selection: Choose a combination of Italian cheeses like mozzarella, parmesan, or asiago, either shredded or cut into small cubes.

Preparation: Ensure the cheeses are at room temperature if you prefer a creamier texture when added to the salad.

Cleaning: Thoroughly wash the Romaine lettuce leaves under cold running water to remove any dirt or debris.

Drying: Use a salad spinner or pat the leaves dry with a clean kitchen towel or paper towels to remove excess water.

Chopping: With a sharp knife, chop the Romaine lettuce into smaller, bite-sized pieces.

Cleaning: Wash the green cabbage thoroughly and remove any outer leaves that are wilted or damaged.

Slicing: Use a sharp knife or a mandoline slicer to cut the cabbage into thin, even slices.

Homemade: If making homemade dressing, combine ingredients like mayonnaise, vinegar, olive oil, garlic, Italian seasoning, salt, and pepper in a bowl. Whisk until well combined.

Store-bought: Shake or stir the store-bought creamy Italian dressing to ensure it's well mixed before using.

Preparation: Wash the red cabbage thoroughly and remove any outer leaves that are discolored or wilted.

Slicing: Use a sharp knife to thinly slice the red cabbage into strips.