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.
