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Salad
4 servings
20 minutes
5 minutes
Melissa's Corporate Chef
1/2 cup Sno Peas
1/2 cup Brussels Sprouts, halved
1 organic bell pepper (use red bell pepper)
1/2 cup mushrooms
1/2 cup bean sprouts
1/4 cup Italian parsley, chopped
10 ounces baby greens salad mix
4 ounces ginger soy salad dressing
2 tablespoons sesame salad sprinkles
1 cup herb croutons
Blanch sno peas in boiling, salted water for 1 min.; refresh in ice water, drain and set aside.
Cook Brussels sprouts in boiling, salted water for 2-4 min. or until tender; refresh in ice water, drain and set aside.
Slice red bell peppers and mushrooms.
In a large bowl combine vegetables and parsley with salad greens.
Toss with dressing, sprinkles and croutons.
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