Asian Salad

Baby spinach
Green cabbage, shredded
Carrots, chopped
Snap peas
Mushrooms, sliced
Orange Balsamic Dressing: equal parts of balsamic vinegar and
          freshly squeezed orange juice

In a large salad bowl, toss the first five ingredients together
in desired amounts for the number of servings needed.

Mix balsamic vinegar and orange juice together for the dressing
and add to the salad. Toss to coat all ingredients.

NOTE: If you want the dressing to have a little more body, you
can make an orange-balsamic reduction. Use 1/4 cup of balsamic
vinegar and cup of orange juice, and bring to a boil on the
stove. Reduce the heat to medium, allow it to simmer and thicken
slightly, then remove from the heat and set aside to cool.
Transfer to a glass jar or bottle and refrigerate before using.