Mixed Green Salad

I know I have said this a few times but it is so very true . . . inspiration comes to me in many forms. Today it came to me in the grocery store when I saw these beautiful fresh mushrooms. Mushrooms are loaded with healthy properties that are known to lower cholesterol and help fight cancer cells. They are so good for you and I love eating them. As you can see I post lots of different salad recipes all unique and all my own creations. I try to eat at least one salad a day and I change them up so my family doesn’t get bored. Being creative is FUN and I like making all sorts of different vinaigrettes and adding different vegetables to the salad. I encourage you to do the same and have a little fun while you are at it!
Bon Appétit, Cecelia

Mixed Green Salad Loaded with Veggies
1 (6 ounce) bag of organic mixed greens
1 cup mushrooms; sliced
1 carrot, peeled into large pieces
1 cup frozen sweet peas
1 cup purple cabbage, shredded finely
1 cup petite heirloom tomatoes
1 tablespoon red onion; chopped finely

Dressing
½ olive oil
½ red wine vinegar
½ teaspoon dried Italian seasoning
½ teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
½ teaspoon Salt
Fresh ground pepper to taste

Directions for Dressing: In small mixing bowl add all ingredients and mix well until all ingredients are well blended

Salad assembly: layer mixed greens, red onion, purple cabbage, mushrooms, tomatoes, peas and carrots. Drizzle with dressing and serve immediately!

TIP: Salad can be made up to 8 hours ahead of time. Reserve the dressing in an air tight container and cover salad with plastic wrap. Make sure it is air tight! Air is what causes lettuce and vegetables to wilt.