Local Salad

Yield:  4 servings


For the Croutons:

  • Half a whole wheat baguette, cubed

For the Dressing:

  • 2 tablespoons apple cider vinegar or your favourite vinegar
  • 1 tablespoon mustard, any type
  • 1 tablespoon maple syrup or honey
  • 3 tablespoons canola oil or other vegetable oil

For the Salad:

  • 1 lb mixed greens
  • 1 cup sprouts
  • 2 carrots, peeled
  • 1/2 cup almond slivers
  • 1/2 cup pumpkin seeds


Preheat oven to 350°.

  1. For the Croutons:
    1. Put the cubed baguette onto a baking sheet and toast in oven until golden and crispy.
  2. For the Dressing:
    1. Meanwhile whisk the dressing ingredients together until they are smooth.
  3. For the Salad:
    1. Put greens in a large salad bowl and grate in the carrots. 
    2. Add the sprouts, almonds and pumpkin seeds. 
    3. Drizzle on the dressing and add croutons. 
    4. Toss well and serve.