EVERYTHING SALAD

The Dressing:

1 red onion, chopped

¾ cup olive oil

½ cup white balsamic vinegar

2 ½ tablespoons honey

2 tablespoons Dijon mustard

½ teaspoon salt

¼ teaspoon black pepper

The Salad:

4 cups baby kale and spinach blend

2 cups baby arugula

1-pint cherry or grape tomatoes, cut in half

1 English cucumber, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

2 cups Brussel sprouts, shaved or very thinly sliced

1 cup snow peas, stringed and chopped into 1” pieces

¾ cup frozen corn, thawed

2 avocados, peeled, pitted and chopped into 1” chunks

1 cup shaved parmesan

½ cup grated parmesan

½ teaspoon salt

½ teaspoon black pepper