Italian Salad with Sherry-Herb Vinaigrette

I threw this salad and vinaigrette together at 6:00 this morning, and had no idea it would turn out so delicious! 

The worst part is, I stopped by the grocery store on my break and picked up some oak cask Argentinan malbec, and it’s torture not being able to enjoy it with the salad!  (First world problems, huh?)

Salad

3 cups mixed greens of choice
1 cup diced Bella mushrooms
1 cup sliced tomato
1/2 cup quartered artichokes
6 olives of choice, quartered (I used bright green lemony ones from Whole Foods… I think they’re Lombardi?)
3-4 tbs mixed sprouts (Mine are fenugreek and radish.  Choose something zesty!)
Toss all.

Vinaigrette:
2-3 tbs reduced-fat vegenaise

3-4 tbs Bragg’s raw apple cider vinegar

2-3 tbs high-quality extra extra virgin olive oil
1 tbs cooking sherry

1 tbs mix of ground flax, chia, and hemp seeds

1/2 tbs Penzey’s Sandwich Sprinkle

1/2 tbs kelp powder
1/2 tsp garlic powder
Mix well so vegenaise doesn’t clot, and pour over salad when ready to serve.
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