Ingredients
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1/4 cup extra virgin olive oil
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3 tablespoons red wine vinegar
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1/2 teaspoon Dijon mustard
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5 cups stemmed baby spinach leaves, washed and dried (may substitute mixed baby greens)
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1 cup cherries or 1 cup grape tomatoes, halved
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1 cup alfalfa sprout
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1/2 cup shelled pumpkin seeds
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1/4 cup finely chopped scallion
Instructions
- 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.