Ingredients:

Use whatever you like! My most recent salad contained:

10 ounces sliced shiitake mushrooms, baked in oil and salt*

2 heaping cups chopped romaine

1 ½ cups chopped tomato

1 heaping cup chopped green beans

1 ½ cups chopped cucumber

1 cup chopped carrots

1 cup chopped spinach

1 ½ cups cooked chicken breast, shredded or cubed

1 cup chopped avocado

1 cup crumbled feta cheese

Dressing of choice. For a simple homemade dressing, whisk to combine: 6 tablespoons olive oil, 2 cloves pressed garlic, 2 tablespoons freshly squeezed lemon juice, 2 teaspoons Dijon, 1 teaspoon salt, fresh black pepper to taste. Leftover dressing can be stored for up to one week.

Instructions:

*To prepare the mushrooms, preheat the oven to 375 degrees. On a large foil-lined baking sheet, toss the mushrooms with 3 tablespoons of olive oil and ¼ teaspoon of salt. Bake in a single layer for 15 minutes, then use a fork to gently stir/turn the mushrooms. Bake another 5-10 minutes, until crispy around the edges.

Line all chopped ingredients on an oversized dish or cutting board.

Use tongs (or your hands) to scrape together all the ingredients and transfer them to individual serving dishes. Top each serving with dressing and toss well to coat.

(You could alternatively combine everything in a bowl; I just love the way this version looks.)

Serves 4.

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