Brennan Salad with Herb Dressing
By Melissa's Corporate Chefs


Organic Romaine Lettuce or Boston Lettuce washed and dried
2 Organic Avocado peeled and sliced
4 Artichokes Bottoms cooked and sliced
1 cup mushrooms - sliced
4 Organic Beets cooked and sliced 1/4 pound
4 oz. Sno Peas blanched in boiling water for 2 minutes


2 cups Olive Oil
3 Shallots peeled
1 teaspoon Dill chopped or 1/4 teaspoon Dried Dill
1 teaspoon Basil chopped or 1/4 teaspoon Dried Basil
1 teaspoon Oregano chopped or 1/4 teaspoon Dried Oregano
1/2 teaspoon Fresh Ground Black Pepper
1/4 cup White Wine Vinegar
lemon juice - of 2 lemons 1/2 tablespoon
Salt 1/4 cup
Pine Nuts roasted


Put all the dressing ingredients (except the pine nuts) in a blender and blend at low speed until well mixed.

Pour into a jar and add pine nuts.

Line salad plates with lettuce leaves.

On each plate arrange half an avocado, an artichoke bottom, 1/4 cup mushrooms, a sliced beet, and a quarter of the sno peas.

Sprinkle with dressing.