It seems like the majority of edibles available are all sweet and full of sugar and carbs or chocolate and lets face it while these foods taste amazing they destroy our bodies and prevent us from living our healthiest life. So I take the steps to make myself feel better by eating a salad every so often to combat the destruction to my health from that pan of cannabis infused brownies I smashed all by myself or my latest batch of cannabis infused white chocolate macadamia nut cookies whose crumbs can probably still be found in my hair.
Prep Time 5 minutes
Makes about 2 cups Italian dressing
1 teaspoon basil, dried
1 teaspoon black pepper, ground
2 tablespoons cajan seasoning
1/4 teaspoon celery salt
1 tablespoon garlic salt
1 tablespoon onion powder
2 tablespoons oregano, dried
1 teaspoon parsely, dried
1 tablespoon sugar
1 teaspoon thyme, dried
1 cup red wine vinegar
1-1/2 cup cannaoil
1/4 cup water
3 cups 50/50 spring mix lettuce, washed
1/2 cup shredded cheddar cheese
1/2 cup mushrooms, sliced
1/2 cup tomatoes, diced
4 slices of London broil lunchmeat, rolled and sliced
4 cracker rounds, smashed
To Make the Cannabis Infused Italian Dressing:
In a small bowl add the basil, pepper, cajan seasoning, celery salt, garlic salt, onion powder, oregano, parsley, sugar, and thyme.
In a medium bowl add the red wine vinegar, cannaoil, and water. Mix well.
Add the seasoning to the red wine vinegar mixture and blend well.
Transfer to a dressing bottle or in a glass container with an airtight lid. Store in the refrigerator for up to 7 days.
To Make the Salad:
In 2 separate bowls add equal amount of the 50/50 spring mix.
Next sprinkle equal amount of shredded cheddar cheese on each bed of lettuce.
Then add equal amounts of the sliced mushrooms and diced tomatoes to each salad.
Top each salad with London broil slices and crushed cracker rounds. Drizzle each salad with the cannabis infused Italian dressing and serve immediately.