1 bag ready-to-eat lettuce mix (I like butter lettuce and radicchio) 2 sliced carrots ½ avocado, cubed ½ cup pomegranate seeds ½ cup raw walnuts or pine nuts ½ cup raw sunflower seeds ½ cup gluten-free croutons (available from health food stores, or cut gluten free bread into cubes, toss with dried herbs and olive oil, and toast in a 350 degree oven for 10 mins.)
2 sliced carrots
Lamorinda Weekly, Moraga CA