We HAD to add mojo vinaigrette (citrusy, sweet blend of juices and herbs) to this bowl to get your spring mojo back. It’s feeling warmer out, soon green leaves will start poppin’ everywhere, and of course this warrants the freshest, crispiest, crunchiest salad to rejuvenate your springtime swagger. Did we just say swagger? Yeah we did. Are we embarrassed? Only a little. In this bowl you can expect greens, roasted corn and peppers, and “crunchy things”. This is a Chef Matt invented name, used to describe the fried garlic, shallots, and sunflower seeds that are gonna take this crunchy spring salad over da top! Crunch away, peeps!
Total prep time: 0-5 minutes
What’s in your bag:
- Your SPRING SALAD!!
- Crunchy things
- Mojo vinaigrette
- Shrimp (if you ordered them!)
What you’ll need from home:
- Tossy things
How to prep:
- Get out your bowl and flip in your spring salad to reveal the toppings underneath!
- Season with S+P, top with crunchy things, and drizzle with vinaigrette.
- Toss it up, peeps!
Eat your salad! Absolutely no need to heat. Just enjoy!
That’s it! Dinner solved, dinner served. #weareWECO
The Shrimp (if you ordered them!)
- Heat the shrimp in a saute pan with a tablespoon of water over medium for about 2-3 minutes or until warmed through.
- Add to your salad!