Content published by Healthy by Choice - 905-775-3094 in Bradford, Ontario, Canada

A full-bodied dressing gives this salad a unique taste.

Diet Types: Vegetarian, Wheat Free

Ingredients:

DRESSING:

1 tablespoon olive oil

2 tablespoons flax seed

2 cloves garlic

2 tablespoons white wine vinegar

2 tablespoons water

2 tablespoons chopped fresh herbs (parsley, oregano, or basil)

1/2 teaspoon dry mustard

1/4 teaspoon salt

ground pepper to taste

SALAD:

6 cups washed, dried, torn and chilled iceburg lettuce

1 4 1/2 ounce can, sliced pitted ripe olives

1 6 ounce jar, marinated artichoke hearts (drain and reserve liquid)

12 mushrooms, halved

12 cherry tomatoes, halved

2 tablespoons grated Parmesan cheese

Garnish with pickled peperoncini peppers, red onion or green pepper rings (optional).

Serves: 6

Cooking Time: Under 15 minutes

Instructions:

In a small saucepan, over medium heat, heat olive oil and flax seed until seed starts to darken and pop, about 1 1/2 minutes. Add garlic, cook and stir for 30 seconds. Remove from heat. In a blender, combine vinegar, water, herbs*, dry mustard, salt and pepper, toasted flax seed mixture and reserved artichoke liquid. Blend until flax seed is course, about 1 minute. In a large bowl, toss lettuce, olives, artichoke hearts, mushrooms and tomatoes with salad dressing and Parmesan cheese. Divide salad onto 6 chilled plates. Garnish with pickled pepper, onion, or pepper rings. *Fresh herbs can be parsley, oregano, or basil.

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