Spring Delight Salad

Ingredients

• 1 red bell pepper, chopped
• 2 teaspoons vegetable oil
• 1 head romaine lettuce, torn
• 1/2 bunch fresh spinach, stems removed and chopped
• 3 roma (plum) tomatoes, chopped
• 8 ounces fresh mushrooms, sliced
• 1 cup alfalfa sprouts
• 1 cup raspberry vinaigrette salad dressing

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the vegetable oil in a large skillet over medium heat for about 1 minute.

2. Add the chopped red bell pepper and sliced mushrooms to the skillet and cook, stirring often, for 6 to 8 minutes until softened and lightly browned.

3. Remove the skillet from the heat and let the pepper and mushrooms cool for a few minutes.

4. Wash and dry the torn romaine lettuce and the chopped spinach, then place them in a large salad bowl.

5. Add the chopped roma tomatoes and alfalfa sprouts to the bowl with the greens and toss to combine.

6. Spoon the cooked pepper and mushrooms over the salad.

7. Just before serving, pour the raspberry vinaigrette over the salad and toss until everything is evenly coated.

8. Serve the salad right away.