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Summit Salad

8 cups mixed baby salad greens
2 cups beets, grated
2 cups carrots, grated
2 cups chickpeas, drained
2 cups feta cheese, crumbled
2 cups sprouts
1 cup sun-dried tomatoes, sliced

1 tbsp dijon mustard
2 tbsp honey
1/2 tsp garlic, crushed
1/2 tsp basil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
juice & zest of one small orange (1/4 cup)
3/4 cup safflower oil
1/4 cup roasted sunflower seeds
salt and pepper to taste


1. To prepare vinaigrette, whisk together Dijon mustard, honey, garlic, basil, red wine vinegar, balsamic vinegar, orange juice, and zest.

Add oil in a steady stream. Roast sunflower seeds in skillet over medium heat until lightly browned and add to dressing.

Season with salt and pepper to taste. On individual salad plates "compose" salads. Starting with the salad greens, tehn beets, carrots, chickpeas, feta, sprouts and sun-dried tomatoes.

Spoon dressing over salads.