Pair this light and refreshing salad with our Edamame Ginger Thai Dressing to add bright, tangy flavours with a touch of sweetness.
Serves 8-10
Total prep time: 10-15 minutes
Ingredients
Large container of baby spinach
1 red pepper, diced
1 bag matchstick carrots or sliced carrots
1 cup sliced almonds (skins on)
1 bag snap peas, chopped
1 can of chickpeas, drained and rinsed
1 cup of fresh chopped cilantro
1 medium jar or can of mandarin oranges, drained
Optional ingredients - For extra colour and fibre, add the following:
2 cups cooked brown rice
1 cup pomegranate arils
2 cups shredded purple cabbage
Instructions
Place baby spinach in a large salad bowl. Arrange the ingredients a top the baby spinach and then toss prior to serving, if desired.
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