Heat the oven to 375F.
Cut the baguette into 1-inch cubes and put in a bowl.
Drizzle with extra-virgin olive oil and sprinkle with the basil or dill.
Spread the baguette cubes out on a rimmed baking sheet and sprinkle lightly with the garlic powder and some sea salt.
Bake for about 12 to 15 minutes, turning every 5 minutes or just until browned.
In a large bowl, combine the romaine lettuce, mixed greens, tomatoes.
Cover and refrigerate until serving time.
Combine the extra virgin olive oil, lemon juice and sugar.
Shake to blend.
Taste and add salt and freshly ground black pepper, as needed. Keep refrigerated until serving time.
To serve the salad, toss with dressing and top with croutons.