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Mixed Greens Salad with Zesty Pumpkin Seeds CLINTON KELLY

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This simple salad packs a delicious punch!

ingredients
MIXED GREENS SALAD WITH ZESTY PUMPKIN SEEDS
2 cups baby arugula
2 cups baby spinach
1/2 cup fresh mint leaves
2 organic carrots (peeled into ribbons)
1/2 English cucumber (thinly sliced)
1 can chickpeas (drained and rinsed, 15 ounces)
1 cup Beth’s toasted pumpkin seeds
1/2 cup goat cheese (crumbled)
SPICY SESAME AND LIME DRESSING
1 tablespoon tahini
2 teaspoons honey
2 limes (zested and juiced)
1 tablespoon toasted sesame oil
1/4- 1/2 cup olive oil
1/2 teaspoon salt
fresh cracked black pepper (to taste)

directions
For the Salad: In a large bowl, add the arugula, spinach, mint, carrots, cucumbers, chickpeas, toasted pumpkin seeds, and goat cheese.
For the Dressing: In a small bowl, add the tahini, honey, lime zest and juice. Whisk in the sesame oil and olive oil. Season with salt and pepper.
Drizzle the dressing around the rim of the salad bowl and toss to combine.
Tip: The dressing can be stored in an airtight container in the refrigerator for up to 1 month.

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