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Bistro Salad
by Jes Mostek
serves: 6 		No ratings
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  Romaine and fresh spinach topped with chopped apples, nuts, cranberries, cheese and a creamy poppyseed dressing.

This recipe makes enough for 6, but if you're making it for just your family you may want to reserve a portion of the salad without dressing, since once it's been "dressed," it won't be much good the next day.

But don't be too shocked if even your kids want to lick the bowl clean from this salad!

A note on the apple: use a really yummy one like Gala, Pink Lady, or Braeburn. A Red Delicious apple might be too bland to even get noticed with all the other flavors in this salad.
Ingredients:
  2 c.   chopped romaine leaves
  2 c.   fresh baby spinach leaves
  1 lg.   apple, chopped
  1/4 c.   chopped cashews
  1/4 c.   sunflower seeds
  1/4 c.   pumpkin seeds (optional)
  1/4 c.   dried cranberries
  1/2 c.   shredded monterey jack cheese, loosely packed
  1/2 c.   creamy poppyseed dressing
Directions:
  Rinse and dry (spin, skake, or pat with paper towels) the romaine and spinach. And chop the apple.

In a large mixing bowl, toss together the romaine, spinach, chopped apple, chopped cashews, sunflower seeds (also called sunflower nuts), pumpkin seeds, dried cranberries, cheese and poppyseed dressing.

You may need to adjust the amounts of any of the ingredients (especially the cranberries or the dressing-- you may want more) to suit your individual tastes. Go ahead-- make it your own!
Categories:
 
  • Low Calorie
  • Salads
  • Side Dishes
  • Spring/Summer
  • Vegetarian/Vegan
  • Wheat Gluten Free


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