Rainbow Crunch Salad
Published in Wegman's magazine spring 2013.
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- 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
- Toss salad mix, spinach, peppers, beets, mint, and currants in a large bowl.
- 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).
- Add seeds, dressing, and salt to veggies. Toss.
This recipe is a personal recipe added by MaryannWimberly and has not been tested or endorsed by MyRecipes.
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Rainbow Crunch Salad Recipe at a Glance
- COURSE: Salads