Fresh Crunch Salad with Bay Leaf Vinaigrette Ingredients: For the Salad: - 2 cups mixed greens (spinach, arugula, or lettuce) - 1 cup cucumber, diced - 1 cup bell pepper (any color), diced - 1 cup cherry tomatoes, halved - 1/2 cup radishes, thinly sliced - 1/4 cup red onion, thinly sliced - 1 cup shredded carrots - 1/2 cup sunflower seeds or walnuts (optional) For the Bay Leaf Vinaigrette: - 1/4 cup extra-virgin olive oil - 2 tablespoons apple cider vinegar - 1 teaspoon Dijon mustard - 1 clove garlic, minced - 1-2 dried bay leaves - Salt and pepper to taste Instructions: 1. In a small saucepan, combine the olive oil, apple cider vinegar, Dijon mustard, minced garlic, and bay leaves. Heat over low heat for about 5 minutes to infuse the flavors. Remove from heat and let it cool. Discard bay leaves and season with salt and pepper. 2. In a large bowl, combine the mixed greens, cucumber, bell pepper, cherry tomatoes, radishes, red onion, and shredded carrots. 3. Drizzle the bay leaf vinaigrette over the salad and toss gently to combine. Garnish with sunflower seeds or walnuts if desired. 4. Serve immediately as a refreshing side or light main dish. Nutrition Value (per serving, serves 4): - Calories: 180 - Total Fat: 14g - Saturated Fat: 2g - Cholesterol: 0mg - Sodium: 150mg - Total Carbohydrates: 14g - Dietary Fiber: 5g - Sugars: 4g - Protein: 3g - Vitamin A: 150% Daily Value - Vitamin C: 100% Daily Value - Calcium: 4% Daily Value - Iron: 6% Daily Value Enjoy your Fresh Crunch Salad with Bay Leaf Vinaigrette!