I was still feeling hungry after snacking on an orange so I found the occasion to be a good excuse to try some of that new food that I bought. Not in the mood to cook, I scanned the items in my refrigerator and saw some mushrooms and some basil and tomato feta cheese. Feta cheese and mushrooms sounded perfect.

Now, I could have just stuffed the mushrooms with feta cheese but then I would no longer have any feta nor would I have any mushrooms left. I would still like to have some throughout the next month. Also, I have some lettuce in the fridge that probably only has a shelf life of a couple weeks at most. Maybe I should use some of that lettuce, I thought to myself.

Looking at the lettuce, I noticed the green onions and figured that green onions would not only add flavor, but help add some body to the salad so that I could get full. Some of the yellow onion I had left over would provide the same purpose.

I rinsed off about three or four leaves of lettuce along with four mushrooms and two stalks of green onion. Remember that all of this food comes out of the ground so it never hurts to give things a quick rinse.

• 3 leaves red leaf lettuce (these are quite large)
• 4 button mushrooms
• 2 stalks green onion
• 1 small palm full of sliced onions
• 3 tablespoons basil and tomato feta cheese
• 1 tablespoon red wine vinegar

All I did after that was tear the lettuce into pieces with my hands, slice the mushrooms to make them go farther, cut the green onion into pieces, add a few slices of yellow onion, top with feta cheese and then splash a little bit of red wine vinegar into the bowl. Not all salads need dressing. The flavor of each piece of food in the salad should be enough to make your mouth water. Heck, my mouth is watering right now just remembering it.

Variations could include replacing the vinegar with juice from one-half of a lemon, sprinkling with fresh ground black pepper, adding 1/4 cup parsley or adding one-half of a diced roma tomato. This recipe can easily be doubled to feed two. Total cost is about one dollar per serving.