A Summer Sald

For over twenty years, my husband and I stopped eating red meat, however we did eat fish. Last year, an orthopedic doctor wanted me to put meat back on my diet two or three days a week, so we have done that. I’m happy to report that we have done well either way. His concern was I was not getting enough fat which he says is necessary for the brain and nerves. I trusted him on this and happily went back to eating bacon. When we were eating mostly plant-based diet, this was a favorite summer salad recipe. We still love it and I think you will too. 

Hugs, Chrys

Layered Basil Salad

Layer the following in a large glass bowl:

4 cups of assorted salad greens

1 cup of shredded carrots

2 cups cooked tri-color pasta

2 cups frozen green peas, rinsed in colander

1 cup diced red onion

2 cups chopped tomatoes

1 cup broccoli florets

Dressing:

1 cup Vegenaise or Nayonnaise

½ teaspoon Celtic Sea Salt

2 teaspoon Westbrae Natural Dijon Mustard

1-1/2 teaspoon basil

Mix and spoon on top of salad.