Organic Garden Salad with Fresh Herbs

Recipe created by Dennis G. Malone, a chef affiliated with Dr. Dean Ornish

This salad can be as large or small as you like. Simply prepare it with equal amounts of each type of greens, and make a salad for yourself, or the whole gang!

Organic greens
Baby greens
Arugula Spinach
Mixed greens
Organic tomatoes, diced
Sunflower sprouts
Mushrooms, sliced
Yellow peppers, sliced
Basil, minced
Oregano
Mint
Thyme
Parsley
Non-fat Italian dressing
1 tablespoon white balsamic vinegar

Mix equal parts of each type of greens in a large salad bowl or platter. On top, distribute the diced tomatoes, sunflower sprouts, sliced mushrooms, sliced yellow peppers and any other organic produce you would enjoy.

Next, sprinkle on as many organic fresh herb leaves, minced or whole, as you want. The greater the variety of herbs, the greater the complexity of the salad.

Cover the salad bowl or platter with plastic wrap or foil and place it in the refrigerator.

Just before serving, add one tablespoon of white balsamic vinegar to 1/4 cup of non-fat Italian dressing. This will thin the dressing and add the characteristic flavor of balsamic vinegar. You could also use red balsamic vinegar or a fresh citrus juice. Freshly ground pepper, especially red or green peppercorns, added just before serving would add additional intrigue. Nature's enchanting salad, what a wonder!

Makes 1 serving.