Light salad in Italian dressing

Ingredients:

• 6 cups mixed salad greens (e.g. mung beans, arugula, chicory), washed and dried in a herb dehydrator
• 2 large tomatoes, cut into wedges
• 2 cucumbers, peeled and thinly sliced
• 2 large carrots, peeled and sliced ​​into rounds
• 1/4 cup red wine vinegar
• 2 cloves garlic, lightly crushed and cut into quarters
• 1 teaspoon fresh oregano leaves (3-4 small sprigs)
• 1 teaspoon fresh thyme leaves (3-4 small sprigs)
• 1 teaspoon fresh parsley leaves (3-4 small sprigs)
• 1 teaspoon of salt
• 1/4 tsp ground black pepper
• 3/4 cup extra-virgin olive oil

Preparation:

1. While the blender is running, add vinegar, garlic, oregano, thyme, parsley, salt, and black pepper to the blender bowl one at a time. Then, with the blender running, gradually pour in the olive oil in a thin stream. Season with salt and pepper to taste.
2. Gently toss the herbs, tomatoes, cucumbers, and carrots with enough dressing to coat. Serve with the remaining dressing on the side.