September Salad

This salad is simple and quick to make, and very versatile. Use whatever greens you have on hand to mix things up and play with taste and texture. This can be adapted to be vegan as well.

Ingredients:

-1.5 cups cooked, diced chicken*
-1 medium sized beet
-1 carrot
-1/2 red onion
-1/4 cup green onion, diced
-1 celery stalk, diced
-2 cups mixed greens(I use kale, swiss chard and beet greens)
-1/4 cup grated fresh mozzarella cheese

Dressing:
-3 TBSP apple cider vinegar
-2 TBSP extra virgin olive oil
-1 TBSP honey
-1/4 TSP mustard(yellow or dijion)
-spices of choice(I use basil, italian seasoning, paprika, ground fennel and a small sprinkle of cayenne pepper)
-small, small, small sprinkle of salt to bring flavors together
Mix all ingredients together with a fork, place in bottle or jar for serving.

1. Wash all veggies under cool water. Set aside.
2. Peel the beet and grate it(or place in food processor). Add to large bowl.
3. Grate the carrot and add to large bowl.
4. Slice onion and celery stalk, add to bowl along with green onion and chicken.
5. Rip or chop salad greens into bite sized pieces and add to salad(I always like to use my hands!) Toss and serve with dressing and grated mozzarella on top!

*Notes and Tips*

• To make this recipe vegan/vegetarian, omit the honey in the dressing for another sweetener and add chopped nuts instead of chicken. Almonds, cashews, walnuts, or even a trail mix with raisins and cranberries as well as mixed nuts would go well in this salad. Cheese can be omitted to make it dairy free, doesn't change much about the salad.
• This salad is plenty tasty on it's own, and instead of above dressing, you could easily get away with a little vinegar or olive oil instead. 
• To take this salad for lunch at work, avoid putting the dressing on. This might make it soggy.