Positive Power Salad
|Sunflower seeds||1⁄3 Cup (5.33 tbs)|
|Broccoli||2 Cup (32 tbs), chopped|
|Mushrooms||2 Cup (32 tbs), thinly sliced|
|Cauliflower||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Diced jicama||1 1⁄2 Cup (24 tbs)|
|Diced carrots||1 Cup (16 tbs)|
|Diced yellow squash||1⁄2 Cup (8 tbs)|
|Diced zucchini||1⁄2 Cup (8 tbs)|
|Alfalfa sprouts||1⁄2 Cup (8 tbs)|
|Green onion tops||1⁄2 Cup (8 tbs), finely chopped|
|Raisins||1⁄2 Cup (8 tbs)|
|Almonds||1⁄2 Cup (8 tbs), coarsely chopped|
|Diced mozzarella cheese||1 Cup (16 tbs)|
|Canyon ranch dressing||1⁄4 Cup (4 tbs)|
1. In a pan, toast sunflower seeds in a 325°F (160°C) oven for 8 to 10 minutes, until lightly browned.
2. In a large salad bowl, combine broccoli, mushrooms, cauliflower, jicama, carrots, squash, zucchini, sprouts, green onions, apples, raisins, almonds and cheese.
3. Pour dressing over top and toss thoroughly. Sprinkle sunflower seeds on top.