Recipe: Marinated Salad Nested in Pea Shoots
1/2 Avocado, sliced thinly
12 Kalamatta olives, pitted and halved
15 Grape Tomatoes, halved
3 Tbsp. Green Onion, chopped
1/2 c. Shitake Mushroom, sliced
1/2 large Mango, cubed
2 c. Pea Shoots
2 Tbsp. Red Wine Vinegar
2 tsp. Olive Oil
1/2 tsp. Lemon Juice
1 sprinkle of Splenda
Salt/Pepper to taste

Combine avocado, olives, tomatoes, onion, mushroom, and mango. In a separate bowl which together vinegar, lemon juice, Splenda, olive oil, salt and pepper. Pour this mixture over veg combination. Cover and refrigerate 2 or more hours if possible. When ready to serve, arrange pea shoots in ring around the base of your salad bowl. Scoop marinated salad into the middle. Serve.
Makes 2 servings
1 serving= 297 calories, 17g. fat, 350mg. Sodium, 32g. carbohydrate, 8g. fiber, 5g. protein