Super Salad with Rosemary Dijon Vinaigrette

Here is a salad that is so filling, it can be a main course!


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


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 One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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
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.