You may also like
Categories:
red leaf baby spinach leaves red cabbage apple sage green onion red pepper orange bell pepper corn cumin powder salt fresh ground black pepper olive oil pumpkin seeds
Viewed: 52 - Published at: 3 years agoIngredients
- 1 head red leaf lettuce, cleaned and chopped
- 1 cup baby spinach leaves
- 1 cup red cabbage, chopped
- 1 large tart apple, peeled, cored, seeded and thinly sliced (Pippin, WInesap, etc.)
- 6 fresh sage leaves, stacked and cut in thin strips lengthwise
- 13 cup sliced green onion
- 13 cup roasted red pepper
- 13 cup roasted orange bell pepper, diced
- 12 cup roasted corn, cooled to room temperature
- 12 teaspoon cumin powder
- 14 teaspoon salt-free garlic powder
- fresh ground black pepper
- 1 tablespoon olive oil
- 14 cup toasted pumpkin seeds (optional)
- poppy seed dressing (see Low Fat Poppy Seed Dressing)
Method
- Prepare the poppy seed dressing.
- The salad dressing can be prepared several hours in advance.
- Preheat oven to 350 degrees.
- In a wide baking dish combine the corn, diced bell peppers, cumin, garlic powder and olive oil.
- Toss to coat, spread out the mixture and roast for about 15-20 minutes until fragrant and "charred" but not burnt.
- Stir periodically.
- Set aside to cool.
- Add the lettuce, spinach, cabbage, apple, sage leaves, green onion, and cooled corn mixture in a salad bowl.
- Toss carefully.
- Serve with the poppy seed dressing.
- Garnish each serving with pumpkin seeds if desired.
- Season to taste with freshly ground black pepper.
- NOTE: to prevent the apples from turning brown, drizzle the slices with a little bit of fresh lemon juice.
- Slice up apples just before serving the salad.
