This healthy salad is full of vegetables fresh in season as of early March in California. Some people choose to eat the fruits and vegetables in season for many reasons, including the better prices, fresher tasting produce, and feeling at one with nature's growing cycle.
2 cups arugula
1/4 cup green onion
1/4 cup cremini mushrooms
1/4 cup fresh basil
1/2 oz. fat-free basil
1 medium sweet potato, sliced and baked with 1/2 tsp. olive oil (400F for 30 minutes)
NUTRITION
165 cal; 28g carb; 3g fat; 7.2g protein; 150% Vitamin A
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