Ingredients:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Dijon mustard
5 cups stemmed baby spinach leaves, washed and dried ( may substitute mixed baby greens)
1 cup cherries or 1 cup grape tomatoes, halved
1/4 cup finely chopped scallions
1 cup alfalfa sprouts
1/2 cup shelled pumpkin seeds
Directions:
Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
Toss with the spinach until the leaves are nicely coated.
Toss again with the tomatoes and the scallions.
Place salad portions in bowls, garnish with a small amount of alfalfa sprouts, sprinkle with pumpkin seeds, and serve.
Servings: 4-5
Time preparation: 10 min.
Time total: 10 min.