Danny Kim
Recipe information
Yield
1 Servings
Ingredients
1
cup leftover vegetables from Bistro Salad with Roasted Vegetables (click here for recipe)
3
cups spinach
2
tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)
2
tablespoons sunflower seeds
3-4
dried apricots, chopped
Need to make a substitution?
Preparation
Toss vegetables and spinach with vinaigrette. Top with sunflower seeds and dried apricots.
Nutrition Per Serving
Calories (kcal) 450 Fat (g) 35 Saturated Fat (g) 4.5 Cholesterol (mg) 0 Carbohydrates (g) 30 Dietary Fiber (g) 9 Total Sugars (g) 12 Protein (g) 7 Sodium (mg) 590