UPDATE: I am submitting this for No Croutons Required at Lisa’s Kitchen.
Dilemma: Shall I call this ‘3 Seed Salad’ or ‘Pepitas & Cranberry’? Well, let’s go with the latter for now. I love toasted nuts and when I spotted my lonely container of pepitas (pumpkins seeds) in my pantry, I decided that I should set them up for a playdate with my sunflower seeds and then decided to toss some flax seeds on for fun. I may regret the flax seed later when I am trying to get them out of my teeth. By the way, we ate this the other night with some leftover rotisserie chicken tossed on top!
Ingredients:
1 head organic romaine lettuce, roughly chopped
2 cups organic baby spinach
1 vine ripe tomato, sectioned
1/2 cup dried cranberries
2 oz. reduced fat feta
1/4 cup salted sunflower seeds
1/4-1/3 cup pepitas, toasted*
2 tablespoons flax seed
*lightly spritz non-stick pan with olive oil spray, and toss seeds around on medium heat until toasted/light brown. Istarted with 1/4 cup but once the cooled, I tossed a bunch into my mouth so I am guessing I used 1/4 cup in the salad. Could not help myself.
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