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Tidbit Raw Vegetable Salad With Toasted Seeds

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“Little bits of veggies are so much better than big blocks. Really, its true. I tried a variation of this recipe from the Moosewood Cookbook and was so suprised at the difference chopping, mincing, grating and dicing made to the actual taste of the veggies. This salad is super easy to make and a great change from the same-old lettuce leaves. ps. Variations or omissions of a few ingredients is fine, but the seeds make the salad.”
READY IN:
25mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
  2. Heat the olive oil in a large pan.
  3. Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
  4. pan fry the seeds in olive oil and cool on a paper towel.
  5. Toss the seeds with the salad.
  6. serve with your favorite dressing.

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