Ingredients:
- 10 ounces of mixed greens including romaine lettuce, arugula, red leaf lettuce, and spinach.
- 12 ounces of whole-grain or whole wheat rotini
- One orange for zesting and juice
- 4 ounces of shredded mozzarella
- 1 teaspoon of sea salt
- ½ teaspoon fresh ground black pepper
- Rinse mixed greens and place in bowl or large portable container.
- Cook up rotini according to package directions, drain, and add to bowl of salad greens.
- Using a fine grater, just grate the very outer part of the peel of the orange over the pasta and salad combination. (Don’t get into the white part of the peel, because it tastes bitter.)
- Then, peel the orange and take out a section or two. Squeeze over the salad and mix the ingredients.
- If serving fresh, top with shredded cheese. If you’re planning to take the salad to an event, wait and add the cheese when you get there.
And that’s it – a delicious, fresh salad with a lot of fiber and leafy green nutrients like magnesium, calcium, and vitamin K. Plus, it’s so easy to make, but has a sophisticated taste.