1 pound white mushrooms

1 stock celery

1 red bell pepper

1/2 sweet onion

6 tablespoons olive oil, divided

1/4 cup cider or white wine vinegar

2 teaspoons Dijon-style mustard

1 packet splenda (no calorie sweetner)

1 teaspoon fresh garlic

1 teaspoon ground black pepper

6 cups (about 8 ounces) mixed salad greens including arugula, radicchio and endive

Directions
Trim and chop all veggies. Remove and discard mushroom stems; slice caps.

Saute in pan with 2 tbsp olive oil until veggies are fully cooked and slighly turning golden brown.

To prepare dressing: In a cup, combine 4 tablespoons of the oil, the vinegar, mustard, splenda, garlic and pepper; set aside.

Just before serving: Add cooked veggies to salad, dress and toss!