Spring Health Bowl

Ingredients:

1 can Cannellini Beans, drained
1 jar marinated Crimini Mushrooms, drained
Sugar Snap Peas, rinsed and stemmed
2 avocados cut into small chunks
1 head red leaf lettuce, rinsed and cut up for salad
Dijon dressing
Lemony Carrots

Lemony Carrots:
1 pound carrots cut into 1 1/2 inch pieces
1 lemon, sliced
2 TBS olive oil
kosher salt and black pepper

Directions:
Heat oven to 425 F. Toss the carrots, lemon, oil, 3/4 tsp salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until tender. 18-20 minutes.

Classic Mustard Vinaigrette:
1/3 cup olive oil
2 TBS red wine vinegar
1 TBS Dijon mustard
salt and pepper to taste

Directions:
Combine all in small bowl, stir.

To assemble bowl:

In four large salad bowls, place equal amounts of the prepared lettuce. Sprinkle on all of the remaining ingredients evenly, finishing up with the lemony carrots and lastly the mustard vinaigrette. Enjoy!