Tossed Roasted Flax Salad

Tossed Roasted Flax Salad

Serves 4.

Ingredients

Prep Time: 15 minutes 4 cups iceberg or red leaf lettuce-washed and torn to bite size pieces 1/4 cup (50 ml) grated part-skim mozzarella cheese 1 cup (250 ml) mushrooms -cleaned thoroughly and finely sliced 1/4 cup (60 g) or 2 tbsp. (15 g ) per serving of Roasted Flax For Nutrition seeds 1 cup (250 ml) cherry tomatoes (sliced-optional) 1/2 cup (125 ml) yellow bell pepper (sliced lengthwise) Dressing: 2 tbsp. (30 ml) extra-virgin olive oil or canola oil 1/4 cup (50 ml) seasoned rice vinegar 1 tbsp. (15 ml) Dijon mustard 1 tsp. (5 ml) freshly ground black pepper

Directions

Mix dressing ingredients in a small bowl. Set Aside. In a large bowl add lettuce, mushrooms, yellow bell pepper, tomatoes, cheese, and Roasted Flax For Nutrition Seeds. Toss. Drizzle dressing on lettuce mixture. Toss again and serve.

Nutritional Facts (per serving)
Monounsaturated fat 2 g
Total Fat 8 g
Saturated fat 1 g
Energy 130 kcal
Polyunsaturated fat 4 g
Protein 5 g
Carbohydrates 12 g
Dietary Fibre 1 g