INGREDIENTS
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3 cups spinach
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2 cups edamame de shelled
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2 cups wild rice cooked
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1 cup carrot julienned (about 2-3 carrots total)
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1 cup halved baby tomatoes
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1/2 cup mushroom finely chopped (about 13 button mushrooms)
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1/2 T garlic powder
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1/4 cup purple onion sliced very thin
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1/4 cup balsamic vinegar