Ingredients

• 1 pound salad greens arugula, cress, radicchio, frisee, etc)
• 1 bunch radishes peeled and sliced
• 1 sweet pepper sliced
• 1 carrot sliced
• 1/2 small red onion sliced

Dressing

• 1/2 cup balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 cloves garlic
  Garlic and other members of the onion family are loaded with sulfur compounds that significantly drive down inflammation and reduce pain by inhibiting the enzymes directly responsible for joint inflammation. Sulfur is a critical component of both healthy cartilage and healthy joints, yet when analyzing the amount of sulfur in the fingernails of arthritis patients, researchers found that they have far less of this important mineral than people who didn’t have arthritis.
• 1/4 extra virgin olive oil (we recommend The Fresh Pressed Olive Oil Club's)

Directions

Combine the ingredients for the dressing except for the olive oil.  Whisk in slowly and set aside.

Arrange the greens and veggies in a large salad bowl and either toss with the vinaigrette and serve immediately or serve with the vinaigrette on the side.

TIPS AND NOTES:

Organic and/or locally grown vegetables are higher in vitamins and minerals and have tons more flavor. Try a different vinegar in the dressing like white wine, red wine or an infused vinegar like raspberry or pomegranate. Add a spoonful of yogurt to make it a creamy dressing.

Give thanks to small local farmers everywhere when you feast upon this bounty of a salad.

You can find some of the world's best extra virgin olive oil at The Fresh Pressed Olive Oil Club.