Chef Shashank’s Sidewalk Chef Spring Mix Salad
Just in time for the spring season, Chef Shashank’s Sidewalk Chef Spring Mix Salad is the perfect accompaniment to any dish. Last week we showed you how to make Macadamia-Encrusted Sea Bass, and this salad pairs perfectly with that. Or, you can add your own protein to make it a whole meal. Try it out with grilled salmon, chicken, or tofu for a lunch that’s just as healthy as can be! Not to mention, you won’t believe how easy this is to make. Learn how to make this healthy recipe below as part of our National Nutrition Month series!
|1 bag spring mix||1 cucumber|
|Cherry tomatoes, as many as you’d like||Whole tomato|
|1 carrot||1 cup mushrooms|
|4 oz can water chestnuts||4 oz can bamboo shoots|
|Red, green, and/or yellow bell peppers||A pinch of ginger|
|8 oz snow peas||8 oz bean sprouts|
|1 onion||4 oz can baby corncobs|
- Cut up the tomato and slice the mushrooms, bell peppers, and onion. Set aside. Make sure the bell peppers are thinly sliced!
- Shred the carrot and set aside.
- Add all ingredients to a large bowl. Toss and serve with your favorite salad dressing.
Our Sidewalk Chef Spring Mix Salad really is that simple to make! Preparation only takes a few minutes and in no time at all you have a healthy meal full of essential vitamins and minerals.
We’ll see you again next week with another Sidewalk Chef recipe!