Microgreen Salad

This is my FAVORITE salad and I eat it VERY often… like 2 times a week all year long. Be sure to check out the Best Salad Dressing Ever I use with it.

3 cups baby salad greens

1/4 medium carrot, shredded

1/2 medium cucumber, chopped

1/2 medium red bell pepper, sliced

1/4 cup sprouts (like radish, alfalfa, or broccoli)

1/2 tomato, chopped

1/4 cup jicama, peeled and chopped

1/4 cup toasted pumpkin seeds

1 Tbsp fresh cilantro, chopped (optional)

Toasted Pumpkin Seeds:

Preheat oven to 400 degrees F.

Arrange pumpkin seeds in a single layer on a baking sheet.

Bake for 5 to 10 minutes, stirring every 5 minutes, until very aromatic and slightly browned, being careful not to burn.

Let cool before handing.. (they will start to sound like corn pops- quite noisy.)

Store in an airtight container.

Salad:

Toss ingredients in a bowl.

Tip: cut a large container of each item in the beginning of the week and keep them in fridge and just assemble each day to keep fresh.

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