Gourmet Gals

My husband and I are doing a detox that strictly limits the foods we can eat. For dinner tonight we decided to get creative with our fruits and veggies-- the only foods permitted to eat for the next 3 weeks. The following recipe is really yummy, filling, and satisfying too. Enjoy!

Organic Spring Green Salad with a Twist

2 large platefuls of organic spring greens mixed with 1 cup of chopped white cabbage
8 - 10 organic strawberries, hulled and sliced
1 package of organic portabello mushrooms, sliced-- about 14 slices
2 tablespoons organic balsamic vinegar
1 tablespoons organic flax seed oil

Sprinkle the sliced strawberries over each salad plate.
In a skillet on a gas stove, saute the mushroom slices, sprinkled with vinegar and oil, for no more than 2 minutes. Turn off heat, cover, and let mushrooms steam for a few more minutes. Remove from burner if using an electric stove.
Remove from pan and slice mushrooms into large chunks and sprinkle over salad.
Pour juices from mushrooms evenly over salads. Toss and enjoy!