Source: dLife

Fresh garden vegetables with a light thyme dressing.

Servings

0.25 cup balsamic vinegar
1 tbsp fresh thyme , chopped
1 tbsp extra virgin olive oil
1 tsp dijon mustard
0.5 tsp salt
16 oz sugar snap peas , trimmed (2 cups)
1 cup baby carrots , halved
2 fresh tomatoes , seeded and chopped
1 medium celery stalks , chopped
0.5 cup fresh chopped red onion
6 oz reduced fat sharp cheddar cheese , cut into chunks
3 cup salad greens , mesclun

1 Combine vinegar, thyme, oil, mustard, and salt and whisk well.
2 Mix together peas, carrots, tomatoes, celery, onion, and cheese and toss with dressing.
3 Serve mixture over mesclun greens.

For variety, substitute two cans of tuna for the cheese. Top salad with whole-grain croutons for added crunch.