Spring mix salad

Serves: 2-4 people

• 3 Infarm Spring Mix Salads
• (red veined sorrel, mustards and red stem mizuna)
• 1 small red onion, thinly sliced
• 1 small chilli pepper, sliced
• 2 tbsp. (30 ml) pomegranate seeds
• 2 tbsp. (30 ml) balsamic vinegar
• ¼ cup (60 ml) olive oil
• ¼ tsp. (1 ml) salt
• ¼ tsp. (1 ml) red chilli flakes

Tear roots from Spring Mix Salad while leaving the stems on. Mix salads, onions, chilli pepper and pomegranate seeds in a salad bowl. Combine oil,
balsamic and salt in a small jar or salad bowl with a lid and shake until completely blended for about 30 seconds.
Spoon dressing into the bottom of the bowl, using your hands to fold salad until evenly coated.
Garnish salad with chilli flakes. Your crunchy Spring Salad Mix is ready. Enjoy!