Last nights dinner! Hubby and I both loved this recipe and we plan to continue using this dressing on our other salads (we’re big into salads in the summer). I had a serving of veggies + a serving of fat from my afternoon snack left, so it was tossed in too (1/2 cup extra cucumber + avocado were added – not in the recipe quantity below).
4 cups baby spinach or salad greens
1 medium cucumber, chopped
1 medium red bell pepper, sliced (we used orange, for some reason two stores here had zero red bell peppers)
1/2 cup sprouts (like radish, alfalfa, or broccoli) (I chose broccoli, we love it!)
1 medium tomato chopped (we had grape tomatoes, I went a lil overboard with them)
1 tsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tsp raw pumpkin or sunflower seeds (we did a lil of each)
Combine greens, cucumber, bell pepper, sprouts, tomato, olive oil, and lemon juice in a large bowl; toss gently to blend. Top with seeds.