Rainbow Crunch Salad

Photo: MaryannWimberly

Published in Wegman's magazine spring 2013.

Yield: 1 serving
Community Recipe from


  • 1 package(s) Rainbow salad (Wegmans)
  • 5 ounce(s) Baby spinach
  • 1 Red bell pepper Finely diced
  • 8 ounce(s) Steamed and peeled baby red beets Matchstick cut
  • 1 bunch(es) Mint leaves Chopped
  • 3/4 cup(s) Currants
  • 1/4 cup(s) Roasted unsalted sunflower seeds
  • 1/4 cup(s) Raw pumpkin seeds
  • 1/4 cup(s) White roasted sesame seeds
  • 1/2 teaspoon(s) Ground cumin
  • 1 cup(s) Pomegranate blueberry vinaigrette
  • 1/2 teaspoon(s) Salt


  1. Toss salad mix, spinach, peppers, beets, mint, and currants in a large bowl.
  2. Add sunflower, pumpkin, and sesame seeds and cumin to skillet on medium. Cook until lightly toasted and crunchy. Remove from pan; let cool (5-7 min).
  3. Add seeds, dressing, and salt to veggies. Toss.
June 2013

This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rainbow Crunch Salad Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy