Spring Salad- by request
1/3 Cucumber, partially peeled, thinly sliced rounds
¼ Red Bell Pepper, thinly sliced into strips
1 Carrot, peeled, then peeled into long ribbons
6 Asparagus Spears, cut into 2″ lengths
Cover a large plate with spring mix. Add raw veggie toppings, 1/2 handful of chopped Italian parsley. Toss with a homemade vinaigrette.
Tip: add one tsp Power Greens to any vinaigrette.