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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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It will disapppear. Ingredients:
1 head red leaf lettuce, cleaned and chopped |
1 cup baby spinach leaves |
1 cup red cabbage, chopped |
1 large tart apple, peeled, cored, seeded and thinly sliced (pippin, winesap, etc.) |
6 fresh sage leaves, stacked and cut in thin strips lengthwise |
1/3 cup sliced green onion |
1/3 cup roasted red pepper |
1/3 cup roasted orange bell pepper, diced |
1/2 cup roasted corn, cooled to room temperature |
1/2 teaspoon cumin powder |
1/4 teaspoon salt-free garlic powder |
fresh ground black pepper |
1 tablespoon olive oil |
1/4 cup toasted pumpkin seeds (optional) |
poppy seed dressing (see low fat poppy seed dressing) |
Directions:
1. Prepare the poppy seed dressing. The salad dressing can be prepared several hours in advance.
2. Preheat oven to 350 degrees.
3. In a wide baking dish combine the corn, diced bell peppers, cumin, garlic powder and olive oil. Toss to coat, spread out the mixture and roast for about 15-20 minutes until fragrant and charred but not burnt. Stir periodically. Set aside to cool.
4. Add the lettuce, spinach, cabbage, apple, sage leaves, green onion, and cooled corn mixture in a salad bowl. Toss carefully.
5. Serve with the poppy seed dressing. Garnish each serving with pumpkin seeds if desired. Season to taste with freshly ground black pepper.
6. NOTE: to prevent the apples from turning brown, drizzle the slices with a little bit of fresh lemon juice. Slice up apples just before serving the salad.
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