Rainbow Crunch Salad

Photo: MaryannWimberly

Published in Wegman's magazine spring 2013.

Yield: 1 serving
Community Recipe from

Ingredients

  • 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

Preparation

  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.

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