This pasta plate of mixed greens is a riff on the conventional broccoli serving of mixed greens plans that include broccoli, dried natural product, onions, nuts/seeds and a velvety dressing. I dumped the onions on the grounds that those are normally a major issue with regards to kids. Rather I utilized sweet red chime peppers. Sunflower seeds, dried cranberries and a velvety light dressing to wrap up.
Completely! It tastes awesome following multi day or two in the icebox. Truth be told, I utilize this broccoli serving of mixed greens formula in a post for Lunchbox Ideas that don't include sandwiches. (look at the photograph beneath) Perfect for dinner prep!
This is incredible for potlucks or grills. It makes an incredible side dish with pretty much any supper, particularly flame broiled meats. Or then again, add cooked chicken to the serving of mixed greens and make it a dinner!
- Salad
- 6 ounces Bowtie Pasta, (cooked/drained according to instructions)
- 1 Red Bell Pepper, (seeded & chopped)
- 6 Cups Broccoli Florets, (approximately 2 large crowns)
- 4 ounces Colby Jack Cheese, (cut into small cubes)
- 1/4 Cup Dried Cranberries
- 1/4 Cup Roasted Shelled Sunflower Seeds
- Dressing
- 1/2 Cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 Tablespoon Apple Cider Vinegar
- 2 Tablespoons Olive Oil
- 1 Tablespoon Honey
- Pinch Salt/pepper
Instructions
- Salad
- In large bowl, combine pasta, red bell pepper and broccoli. Allow pasta to cool completely.
- Add the cubed cheese, cranberries and sunflower seeds. Toss.
- Dressing
- Combine all dressing ingredients and whisk until thoroughly combined. Or, seal ingredients into a mason jar with lid and shake to blend.
- Toss salad and dressing until evenly coated.
Read more our recipe Cucumber Quinoa Salad #vegan #recipevegetarian
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