So, salads. It took me some time to strike that balance between tasting good, not drowning in dressing, and using the right greens. Here, I used a hodgepodge of leftover veggies and seasoning over mixed greens along with a cooling dressing to create an easy weeknight dinner. Ok, technically I used a root, a fruit, and a fungus.
I would typically serve this veggie mix in flour tortillas or over rice, but I decided to add them to a bed of spring greens instead. This came together quickly - I was able to chop, cook, and plate the salad in about 20 minutes, all while carrying my 5 month old baby Zain and singing 50 cent’s P.I.M.P to him.
I’ll accept my Mom of The Year award anytime.
1/2 jalapeno, sliced
1 red bell pepper, diced
1 tsp smoked paprika
1 tsp Italian seasoning
8 oz cremini mushrooms, sliced (BIGLY, so it has a good bite)
2 tbsp salsa verde avocado dressing
24 oz spring salad mix
Shredded Mexican cheese
Heat olive oil in a skillet and add the jalapeno, bell pepper, paprika, and Italian seasoning. When peppers soften, add mushrooms, salt, and pepper. Cook through until mushrooms release their water, but still have a bite. Place dressing on the bottom of a large bowl and place greens on top of dressing. Place the mushroom pepper mix on the greens and finish with shredded cheese.