Ingredients:
1 lb. spinach, stems discarded
1 small head of Romaine lettuce
1 small red onion
4 ounces button mushrooms, washed and thinly sliced
1/2 C frozen green peas, thawed
1/4 C Spectrum Flax Oil
1/4 C water
1/8 C honey or brown rice syrup
2 tbsp. soy sauce
2 tbsp. fresh lemon juice
2 tbsp. barley miso
1 large glove garlic, minced
3 scallions, minced
dash of cayenne

Wash greens, dry & tear leaves into a salad bowl. Add red onion, mushrooms, and green peas. In blender, mix all liquid ingredients for dressing, add miso, garlic, scallions and cayenne. Toss gently with salad and serve at once. Garnish with croutons.

Yields: 6 servings