Tomato Soup and Microgreen Salad

Love yourself with this nourishing meal. This is our personal favorite go-to salad and it goes great with tomato soup. The rule of thumb that I learned from my Mom (the salad queen), is that every salad should have these five components: something leafy, something spicy, something nutty, something cheesy, and something sweet.

Ingredients

• 1 can of condensed tomato soup
• 1/2 cup of Wispy Arugula Microgreens
• 1/2 cup Wispy Kale Microgreens
• 1/2 cup Wispy Sunflower Shoots
• 1 avocado peeled, pit removed and diced
• 1/4 cup crumbled Feta Cheese
• 2TB of Sunflower Seeds
• 1/8 Red Onion Sliced
• 1/4 cup Dried cranberries

Instructions

1. Prepare the tomato soup according to the directions on the can. Sprinkle microgreens on top & serve!
2. In medium bowl, combine the salad ingredients. Start with largest ingredients and add the smaller ingredients on top. Dress your salad with your favorite dressing, or use our favorite recipe (to the left) that pairs with really well with this salad, balsamic vinaigrette.
3. Optional: Prepare your meal with garlic bread and crackers for soup dipping!

Top your salad with this homemade balsamic vinaigrette dressing

• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil

Dressing Instructions:

In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. Store in a jar with a lid and refrigerate. Shake well before serving. Enjoy!

Let us know what you think! Share with us on Instagram by tagging us: @wispygreens

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