Summer Salad with Creamy Parsley Dressing

Ingredients

• Salad
• 1 pound spinach leaves
• 1 pound leaf lettuce
• 1 Bermuda onion thinly sliced
• 1 pound mushrooms thinly sliced
• 10 radishes sliced
• 1/4-1/2 cup alfalfa sprouts
• 1 clove garlic finely chopped
• 2 roma tomatoes cut in wedges
• Dressing
• 2 cups parsley tops
• 1 cup evaporated milk
• 1/4 cup tarragon vinegar
• 2 teaspoons lemon juice
• 1/2 teaspoon honey
• 2 cloves garlic
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/2 cup sunflower oil
• 1/2 cup olive oil

Instructions

1. Salad
2. Wash and thoroughly dry spinach and lettuce. Tear into pieces. In a large wooden bowl, toss greens with onion and mushrooms (reserving some slices for garnish), radishes and sprouts. Add garlic and ginger. Toss lightly. Garnish and tomato wedges, more onion slices and mushroom slices.Serve with Creamy Parsley Dressing.
3. Dressing
4. Place all the ingredients, except oil, in a blender or food processor. Blend for 15=20 seconds. Continue to blend and slowly addoil until dressing thickens.