Fall Salad With Buttermilk Dressing

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4 ounces Hawaiian sweet bread, cut into 1/2-inch cubes

Cooking spray

1 tablespoon finely chopped shallots

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 cup fresh orange juice, divided

1 teaspoon white wine vinegar

1/3 cup low-fat buttermilk

1 tablespoon finely chopped fresh chives

1 tablespoon chopped fresh cilantro

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

4 cups torn Boston lettuce

3 cups thinly sliced fennel bulb (about 1 large bulb)

2 cups torn radicchio

1 1/2 cups orange sections (about 3 oranges)

1/2 cup thinly sliced red onion

1/4 cup chopped fennel fronds (optional)

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