Take advantage of whatever vegetables are in season to keep this salad interesting. You can replace any vegetable with almost any other.  Leave out the ones you don't like and put in ones you like. Try using fresh chopped herbs in place of the dried basil and thyme for a real taste treat. If you want to really perk up this salad, toss in a few fresh berries like strawberries, raspberries, or blackberries.  Or add a few melon balls for a sweet addition. site map	Harvest Salad Ingredients 10 servings - 90 calories per serving 4 grams of fat per serving 1/4 pound mushrooms 1 whole green bell pepper 1 whole cucumber 1 whole zucchini 1 whole carrot 1/4 pound green beans 1/4 pound green peas 1 cup alfalfa sprouts 1/4 cup black olives 4 scallions 2 tbsp pumpkin seeds (roasted) 4 tbsp lemon juice 4 tbsp Italian salad dressing 1 tbsp EACH dried basil and thyme 2 tbsp fresh mint 1 clove garlic (crushed) 1 tsp black pepper 1 head romaine lettuce 1/2 pound fresh spinach 1 head iceberg lettuce Wash lettuce and spinach and pat dry. Tear lettuce and spinach into bite-size pieces. Place lettuce and spinach in large salad bowl. Wash and slice mushrooms. Add to bowl. Wash, seed, and slice bell pepper.  Add to bowl. Wash and slice cucumber.  Add to bowl. Wash and slice zucchini. Add to bowl. Wash and shred carrot. Add to bowl. Add green beans, peas, and alfalfa sprouts to bowl. Pit and slice black olives. Add to bowl. Cut scallions into 1/2-inch pieces. Add to bowl. Toss vegetables. In small mixing bowl, combine lemon juice, salad dressing, and seasonings. Pour marinade over vegetables. Cover salad bowl and place in refrigerator for at least 30 minutes. Remove salad from refrigerator, toss lightly, and sprinkle with pumpkin seeds before serving. powered by FreeFind	Sign up for our periodic newsletter to get the latest tips, tricks, hints, help, recipes, site updates, and much more.
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