Salad
Melissa's Corporate Chefs
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 Dressings
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.
