Spring Salad Recipe

This easy colorful Spring Salad is made from raw veggies and a can of pitted black olives, with a homemade dressing. Dr. Mercola shared it some time ago, and since I promised to share it with you, here it is:

SALAD:
1 pint organic cherry tomatoes (washed)
2 cups black, pitted olives-1 can
1 cup organic green beans, chopped large after washing
(I was surprised how good fresh green beans were, eaten raw. Another favorite of mine is sugar snap peas, which I wash, destring and put on a veggie plate to serve with hummus.)
DRESSING: (The best bit!)
Approx 1/2 cup olive oil
1 garlic clove, crushed or chopped
About 1 tablespoon chopped fresh oregano
(I've also used fresh or dried basil in the salad, or a bit of dried leaf oregano)
1 squeeze of lemon juice
(You can use lime instead if you'd like)
GARNISH:
Sprig of fresh mint or oregano
PREPARATION:
Place tomatoes, olives, and green beans in medium bowl.
Place olive oil, garlic oregano, and lemon juice in small bottle and shake.
Pour dressing over salad and toss well.
Garnish with sprig of fresh mint or oregano.
The aroma is divine; the taste is even better! What a quick, easy recipe for guests. Of course the recipe can be doubled, or even tripled, for larger crowds.