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.
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.