Very "deilig"
vegan lunch,
most wonderful
salad and
sandwiches,
today with
Carrie, Rebekah
and Teagan.

I've had numerous
people tell me
this was the best
salad they ever ate.

Dressing Ingredients:
3 C small button mushrooms
1 C hemp seeds
1/2 C cashews
1/2 C sun-dried tomatoes
1 C roasted sweet peppers
3-4 T olive oil
3/4 C cooking sherry
1-2 T white pepper
1-2 T Paprika
1 t Mrs. Dash's Southwest Chipotle seasoning
2 t Italian seasoning
1-2 T fresh garlic

Salad Ingredients:
Spring Greens
Artichoke Hearts
Olives, black or green
1-2 Avocados diced






Directions:
First, sauté dressing ingredients.
Cook until cashews are tender.

Remove from heat and put in
salad bowl, chill in refrigerator
for 30-45 minutes. Don't let the
sauce get too cold, you just don't
want it to be warm as it will
make the lettuce wilt.

Once it has cooled, add your
choice of greens, I prefer a
spring greens mix. Add artichoke hearts,
olives (I prefer green, but used
black as most of my family doesn't
like green olives), 1-2 avocados diced.
Mix thoroughly.