Carrot, Red Roasted Pepper, Spinach Salad

Carrot, Red Roasted Pepper, Spinach Salad
Makes 2-4 servings

2 large organic carrots
3 strips jarred organic red roasted peppers
1 large organic beefsteak tomato
1 1/2 cups organic spinach
2-3 TBSP Italian Dressing, or to taste

• Wash, trim carrots.  Using box shredder, shred carrots and place in large salad bowl.
• Rough chop 3 large strips of jarred red roasted peppers.  Add to bowl.
• Wash tomato.  Remove seeds and chop into 1/2 inch pieces.  Add to bowl.
• Wash spinach and spin dry.  Chop into bite size pieces.  Add to bowl.
• Add Italian dressing a tablespoon at a time, tossing salad, until desired consistency.