2 cbaby spinach
1 cbaby kale
1/2 cdiced carrots
1 mediumcucumber, peeled and sliced
1 cgrape tomatoes, halved
1/4 csliced baby bella mushrooms, sliced
How to Make Asian Salad
- Tear greens into bite-sized pieces. I also remove the stems from baby spinach, kale arugula and radicchio. (My son hates the stems)
- Peel and slice the cucumber, peel and dice carrot. Slice the mushrooms.
- Cut tomatoes in half.
- Add greens, tomatoes, cucumber, mushrooms and carrots to a large bowl. Toss to mix.
- I served this salad with Kraft Lite Asian Toasted Sesame dressing about 1/2 c. and sprinkled with Modern Mill Awesome Asian Salad Topper (includes: Edamame, sesame seeds, dried cranberries, cashews, and sunflower seeds.) about 1/4 cup.