Recipe for Italian Salad

• 3 cups organic baby spinach
• 1/2 cup chopped fresh basil 
• 8 ounces button mushrooms, chopped
• 1/4 cup chopped red onion
• 2 cups shredded carrots
• 1 pint grape tomatoes, cut in half
• 1 red bell pepper, cut into thin strips
• 4 hardboiled pastured eggs
• 1 cup kalamata olives, slied
• Himalayan pink salt, to taste
• Freshly ground black pepper, to taste

Whole Grain Croutons

• 1 1/2 cups gluten free whole grain bread cubes, crust removed
• 2 tablespoons extra virgin olive oil
• Himalayan pink salt, to taste

Vinaigrette Recipe

• 1/4 cup flax oil
• 2 garlic cloves, crushed
• 1/2 teaspoon dijon mustard
• 3 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey 
• 1/2 teaspoon anchovy paste
• 1 tablespoon chopped fresh oregano
• Himalayan pink salt, to taste
• Freshly ground black pepper, to taste