I make this salad almost every night with dinner. I also make it at lunch several times a week and just add left over meat from the night before. During the summer all of my ingredients come fresh out of the garden which makes it even tastier! During the winter I use boxed power greens or a spring mix chopped up.

Makes 5 servings. One serving is about 1 cup. Calories per serving: 70; Fat: 6g; Carbs: 2g; Protein: 3g

• 2 cups of green leaf lettuce chopped
• 2 cups of red leaf lettuce chopped
• 1/2 cup of arugula chopped
• 2 green onion stalks, or 1/8 of a sweet onion diced
• 1 1/2 oz of shredded sharp white cheddar (I use Tillamook vintage reserve)
• 1 TBS of olive oil (Kirkland extra virgin
• 1-2 TBS of Traditional aged balsamic vinegar, from the specialty vinegar store (I use a garlic cilantro flavored)
• Sea salt and pepper to taste

Place lettuce, arugula, onion, and cheese in an over sized bowl. Drizzle olive oil and vinegar on top. Salt and pepper. Then toss with salad tongs.

If you do not have access to an Oil and Vinegar store to purchase a nice vinegar, just dress the salad with this balsamic dressing recipe.

Balsamic Dressing

• 2 TBS Olive oil (Kirkland extra virgin)
• 2 TBS generic balsamic (Kirkland aged balsamic)
• 1 tsp spicy brown mustard
• 1 tsp pure raw honey
• 1 tsp dried basil (ground with a spice mortar)
• Sea salt and pepper to taste