Salad!

Here's a quick salad that I made one evening for dinner. I often forget how easy it is to whip a delicious salad together, and they are so satisfying and delicious!!
YUM!!
Ingredients in this salad are as follows:
-red leaf lettuce, washed and ripped into pieces
-cherry tomatoes and avocado cut into chunks
-grated carrot
-canned black beans, rinsed
-sliced almonds, toasted (you can toast nuts in about 5 minutes on a tray in your toaster oven, set to 375F..... or also on the stove in a dry pan on medium-high heat)
-mushrooms and asparagus (I sliced these up and then just fried them in a pan until they were tender. I prooooobably doused them in balsamic vinegar once they were half-way done)

Toss everything together, and then all you need is a dressing!
My go to dressing is a mixture of equal parts white wine vinegar and extra virgin olive oil, with about half a lemon's worth of juice, half a teaspoon of grainy mustard, a teensy bit of agave nectar, and a dash of white truffle oil. It's SUPERB!

I know that white truffle oil is expensive, and a bit of a luxury item, but you need such a small amount to add lovely fragrant flavour to a dish. It's meant to be used as a finishing oil (you put it on for flavour once the dish is fully prepared; it's not meant to be used during the actual cooking process), so you basically just need a dash. It makes an excellent addition to salads, or gives a special je ne sais quoi to soups (it's AMAZING on white bean soups!)

Oh yeah, here's the salad!