INGREDIENTS
SALAD:
- 6 cups or so organic spring mix
- ¼ red onion (sliced and pickled)
- 1-2 large organic heirlooms tomatoes (sliced)
- 8 ounces organic cremini mushrooms (sliced)
- 1 organic zucchini (sliced)
- 1 organic squash (sliced)
- 1 organic orange bell pepper (chopped)
- ½ cup organic goat cheese (crumbled)
- 1 tablespoon avocado oil.
DRESSING:
- ¼ cup extra virgin olive oil
- ¼ cup balsamic wine vinegar
- 1-1/2 tablespoons organic dried oregano
- 1 teaspoon dried organic basil
- 2 organic garlic cloves (minced)
- ½ tablespoon freshly ground black pepper
- 1 teaspoon sea salt
INSTRUCTIONS
- Wash and dry the spring mix. Place the spring mix in a large bowl or plate.
- Wash and chop/slice the mushrooms, zucchini, bell peppers, squash, tomatoes and onions.
- Heat a medium cast iron skillet to medium heat.
- Once heated, add the avocado oil.
- Once heated, add the bell peppers, mushrooms, zucchini, and squash.
- Sauté for 15 or so minutes. Stir occasionally.
- Combine the olive oil, vinegar, oregano, basil, garlic, salt and pepper in jar. Mix well.
- Crumble the organic goat cheese.
- The veggies should be done being cooked by now.
- In a large bowl or plate, combine the lettuce with the tomatoes, onions, mushrooms, zucchini, bell peppers, and squash.
- Top with the goat cheese and drizzle the dressing over the salad and toss everything together!
