SALAD
11-12 oz Spring Mix lettuce
2 oz shredded carrots
5 green onions, chopped
2 cucumbers, halved lengthwise and sliced thin
2 pints grape tomatoes, rinsed
1 small jar Manzanilla olives, drained
1 can (approx. 14 oz) salad cut hearts of palm
1 jar Vigo marinated whole mushrooms, drained
2 oz jar marinated capers
6 hard-boiled eggs, sliced
1/2 Tb dried oregano
Croutons to taste (I used Sea Salt and Black Pepper croutons)
Italian dressing (see below) or salad dressing of choice

In a large bowl, combine all ingredients in the order above, with the exception of croutons and dressing. Top individual servings with dressing and croutons.

ITALIAN DRESSING
1/3 cup vinegar (white wine vinegar used)
1/3 cup water
1/3 cup vegetable oil
1 packet dry Hidden Valley Italian salad mix
1 Tb Italian seasoning
1 Tsp minced garlic
1/2 tsp kosher salt or sea salt
1 tsp ground black pepper
1 tsp Dijon mustard

Combine all ingredients into an airtight container (Mason jar was used tonight). Shake well to blend. Store in refrigerator up to 4 weeks.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet