Garbage Salad and Champagne Vinaigrette

Ingredients

• 2  to 4 anchovies whole packed in oil,
• 0.5 cup cheese crumbles blue
• 2  carrots peeled roughly chopped
• 1 stalk celery peeled thinly sliced
• 3 tablespoons champagne vinegar 
• 4 ounces deli turkey breast sliced roughly chopped
• 1 teaspoon mustard dry
• 0.8 cup olive oil extra virgin 
• 1 tablespoon parsley fresh chopped
• 0.5 teaspoon thyme leaves fresh chopped
• 0.5 clove garlic grated
• 0.5 head iceberg lettuce cut into bite-size pieces ( 6 cups)
• 6 servings kosher salt and pepper 
• 1 teaspoon oregano dried
• 6 servings pepperoncini 
• 0.5 head the of 1 cos lettuce cut into bite-size pieces ( 8 cups)
• 8  button mushrooms white chopped
• 6 servings anything else that looks tasty in the fridge: throw it in 
• 6 servings anything else that looks tasty in the fridge: throw it in 

Equipment

• bowl
• whisk

Directions

1. For the vinaigrette: In a medium bowl, whisk together the vinegar, parsley, mustard, oregano, thyme and garlic. While whisking, slowly add the olive oil. Season with salt and pepper and you're ready to rock.
2. For the salad: Toss together the iceberg, romaine, mushrooms, carrots, celery, cheese and turkey in a large bowl, and place in the refrigerator until ready. Before serving, put a healthy amount of dressing, mix well and top with the anchovies and pepperoncini...you just cleaned your fridge!