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