Ingredients
2 (12 ounce) bags mixed salad greens
2 cups carrots, grated
1/2 red onion, thinly sliced
1 cup alfalfa sprouts
1/2 cup chopped walnuts, toasted
1/4 cup sunflower seeds, toasted
1 (15 ounce) can chickpeas, rinsed and drained
3/4 cup golden raisins
1 avocado, peeled and sliced
1 cup feta cheese, crumbled
Vinaigrette:
2 Tablespoons lemon juice
1 1/2 Tablespoons GOLDEN BLOSSOM HONEY
2 cloves garlic, minced
2 Tablespoons balsamic vinegar
3 Tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried rosemary
ground pepper to taste
1/2 cup olive oil
Honey Tips
Honey Is Magic
In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.
Directions
Salad:
In a large salad bowl, toss salad greens with carrots, onion, alfalfa sprouts, walnuts, sunflower seeds and chickpeas. Divide into salad bowls and top each with raisins, avocado slices and crumbled feta. Serve with Rosemary Dijon vinaigrette. Serves: 6
Vinaigrette:
In a medium bowl, whisk together first 8 ingredients. Slowly drizzle in olive oil and continue to whisk until emulsified. May be prepared ahead of time and refrigerated. Whisk again before serving.
In a large salad bowl, toss salad greens with carrots, onion, alfalfa sprouts, walnuts, sunflower seeds and chickpeas. Divide into salad bowls and top each with raisins, avocado slices and crumbled feta. Serve with Rosemary Dijon vinaigrette. Serves: 6
Vinaigrette:
In a medium bowl, whisk together first 8 ingredients. Slowly drizzle in olive oil and continue to whisk until emulsified. May be prepared ahead of time and refrigerated. Whisk again before serving.
