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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Sunflower kernels add fun crunch to this colorful spinach salad. In fall, use roasted pumpkin seeds instead. Ingredients:
4 cups torn romaine |
2 cups fresh baby spinach |
2 cups sliced fresh mushrooms |
1 medium sweet orange pepper, julienned |
6 bacon strips, cooked and crumbled |
1/2 cup sunflower kernels |
1/2 cup crumbled feta cheese |
dressing: |
1/2 cup plus 1 tablespoon olive oil |
1/3 cup cider vinegar |
2 teaspoons honey |
2 garlic cloves, peeled |
1/4 teaspoon salt |
1/4 teaspoon paprika |
1/8 teaspoon pepper |
Directions:
1. In a large salad bowl, combine the romaine, spinach, mushrooms, orange pepper, bacon, sunflower kernels and feta cheese.
2. In a blender, combine the dressing ingredients; cover and process until thick and well blended. Drizzle desired amount over salad; toss to coat. Serve immediately. Refrigerate leftover dressing. Yield: 6 servings (about 3/4 cup dressing).
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