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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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.
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