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Freshest Garden Vegetable Salad


  • Serves 10 to 12.


  • 1 pint cherry tomatoes
  • 1 large red bell pepper, cut into long strips
  • 1 yellow bell pepper, cut into strips
  • 1 orange bell pepper, cut into strips
  • 1 cup thin yellow wax beans
  • 1-1/2 cups baby bella, shiitake, and crimini mushrooms, washed and dried
  • 1 cup fresh spinach leaves
  • 1 large red onion, cut into thin strips
  • 1/2 cup snow peas, ends trimmed
  • 4 cups fresh young spring salad greens of your choice (such as a mix of arugula, frisée, baby red leaf lettuce, and/or bibb)
  • Juice of 1/4 lemon


Wash all greens and run through salad spinner or pat dry with paper towels. Clean all vegetables thoroughly. In large bowl, combine greens. Top with all ingredients and sprinkle with lemon juice or top with your favorite light vinaigrette.

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