Power Green Salad

I have said it over and over . . . but I do love salad! I am always trying new things and today I mixed a few colorful carrots and some interesting purple radish to make this amazing power green salad. I bought this special plate and WOW does it ever make a salad look beautiful. I even think it might make it taste better too. This was so fresh and delicious I am going to even have it again for dinner tonight. This Go Green Salad is loaded with vitamins and nutrients. The greens include baby kale, baby spinach, and baby chard. I want to inspire you to get creative with your salads and add your favorite ingredients. Please share any great tips or comments. I would love to hear from you.
Bon Appétit, Cecelia

1 (6 ounce) bag of organic power greens
1 small carrot, peeled & sliced
1 small yellow carrot, peeled & sliced
2 purple or red radishes, sliced extra thin
½ cup purple cabbage, shredded finely
½ cup orange bell pepper, sliced
½ cup frozen sweet corn (thawed and towel dried)
½ cup cauliflower, sliced thin
1 avocado (ripe but firm) sliced
1 cup petite plum tomatoes, sliced in half
2 tablespoons sweet onion; sliced extra thin
½ crumbled blue cheese

Basil Vinaigrette
¼ cup olive oil
¼ cup white balsamic vinegar
2 tablespoons prepared pesto
½ teaspoon garlic powder
1 tablespoon Worcestershire sauce
1 tablespoon whole grain mustard
1 teaspoon lemon pepper
½ teaspoon Salt
Fresh ground pepper to taste

Directions for Vinaigrette: In small mixing bowl add all ingredients and mix well until all ingredients are well blended. (Vinaigrette can be stored in refrigerator for up to 3 days.)

Salad assembly: layer power greens, sweet onion, purple cabbage, radish, sweet corn, tomatoes, bell pepper, carrots, cauliflower, and blue cheese. Drizzle with basil vinaigrette 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.