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

To make the dressing, combine all of the ingredients in a large jar and shake, shake, shake.  Let sit, shaking occasionally, while you chop, chop, chop the salad ingredients.

Combine all of the salad ingredients in a large salad bowl (this makes a BIG yummy salad, but can be halved).  Top with half of the dressing and toss, toss, toss.  Add more dressing to taste.

Any leftover dressing will keep in the fridge for up to 2 weeks.

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