Chopped Salad with Cranberries, Pumpkin Seeds and Poppyseed Dressing

After such decadent corn chowder, I needed something light, crisp and easy to make. Salad ho!

I never put dried fruit into my salads until I went to Seagle Music Colony. In addition to singing, I helped out the fabulous Stephen in the kitchen. He taught me how to bake salmon, make sweet tea, and put cranberries into salad. They add the most wonderful burst of tangy sweetness. Paired with salty, crunchy pumpkin seeds, they make this sale a winner.

Enjoy!

Ingredients:

1 cup shredded cabbage

1 cup shredded red cabbage

1 cup chopped romaine lettuce

1/2 cup shredded carrots

1/4 cup sliced green onions

1/4 cup dried cranberries

1/4 roasted pumpkin seeds

1/4 cup poppy seed dressing

Method:

Toss all the ingredients together in a large bowl. Allow to sit for 20 minutes before serving with extra cranberries, pumpkin seeds and green onions. Enjoy!

Comments

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