Vegetable Salad

Yield: 3 2-cup servings Ingredients:

6 cups mixed baby greens

1/3 cup shoe-string carrots

1/3 cup purple cabbage, chopped

1/3 cup cauliflower, grated or minced

Directions:

Arrange vegetables on salad plate in the order

given. Top with dressing (see recipe below)

DRESSING

Ingredients:

1/4 cup lemon juice

2 teaspoons honey

1/3 teaspoon each garlic powder, oregano, paprika, thyme

1/2 teaspoon onion powder

1 teaspoon nutritional yeast

Directions:

Whisk all ingredients together in a jar and chill until ready to serve.

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