Ingredients
1 cup romaine lettuce, coarsely chopped
1 can (106 ml) Bonduelle corn
1 can (106 ml) Bonduelle chickpeas
1 can (106 ml) Bonduelle Quinoa
1/4 cup Del Monte shredded carrots
1/4 cup Del Monte diced beets
Dressing
2 tbsp. vegenaise
1 tsp. sesame oil
1 tsp. rice vinegar
1 tsp. maple syrup
1 tsp. water
salt and pepper
Preparation
1. In a small bowl, mix all ingredients for the dressing.
2. In a large bowl, place lettuce and scatter remaining ingredients for the bowl. Cover with dressing. If desired, garnish with sesame seeds and green onion.
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