Top brass tossed salad with italian dressing

Indulge in the savory blend of fresh greens and vibrant veggies in this Top Brass Tossed Salad drizzled with zesty Italian dressing. A burst of flavors awaits!

Ingredients:

• 1/4 cup red wine vinegar
• 2 garlic cloves, lightly crushed and quartered
• 1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
• 1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
• 1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup extra-virgin olive oil
• 6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
• 2 large tomatoes, cut into wedges
• 2 English cucumbers, peeled and sliced
• 2 large carrots, peeled and sliced into rounds

Instructions:

1. While the blender is on, pour in the vinegar, garlic, oregano, thyme, parsley, salt, and pepper one by one. Keep the blender on and pour the olive oil slowly in a steady stream. Add more salt and pepper according to your taste preferences.
2. Mix the greens, tomatoes, cucumbers, and carrots together delicately with some of the dressing until they are coated. Serve on a large dish with the extra dressing served separately.

Summary:

• Calories: 1692 kcal
• Fat: 165 g
• Protein: 12 g
• Carbs: 55 g
• Potassium: 2599 mg
• Magnesium: 195 mg