- 1 head romaine lettuce, washed and shredded
- 10 oz. baby spinach, torn
- 1 cup coarsely shredded carrot
- 4-6 mini sweet pepper, sliced into rings
- 3 oz. crumbled chevre
- 3 hard boiled eggs, peeled and chopped finely
- 2 tablespoons toasted sunflower seeds
Layer all of the ingredients in a large serving bowl in the order listed, beginning with the greens and ending with a sprinkling of sunflower seeds. Serve with your favorite salad dressing.
- Yields: 4-6 servings
- Preparation Time: 10 minutes
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