Spinach and Pumpkin Seed Salad
Recipe: #9263
April 26, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Spinach, Baby Shower, Brunch, Christmas Fathers Day, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, more
"This is a very refreshing salad. It is also great made with mixed baby greens or mesclun."
Original is 4-5 servings
Ingredients
Nutritional
- Serving Size: 1 (466.5 g)
- Calories 878.7
- Total Fat - 17.3 g
- Saturated Fat - 2.4 g
- Cholesterol - 0 mg
- Sodium - 3253.4 mg
- Total Carbohydrate - 176.1 g
- Dietary Fiber - 7.1 g
- Sugars - 142.8 g
- Protein - 5.8 g
- Calcium - 58.4 mg
- Iron - 2.5 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Step 2
Toss with the spinach until the leaves are nicely coated.
Step 3
Toss again with the tomatoes and the scallions.
Step 4
Place salad portions in bowls, garnish with a small amount of alfalfa sprouts, sprinkle with pumpkin seeds, and serve.
Tips
No special items needed.
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