Recipe: Summertime Salad

SUMMERTIME SALAD

1 bunch curly lettuce leaves
1 package (8 oz.) mixed salad greens
12 whole mushrooms, halved
2 medium tomatoes, cut in wedges
2 large carrots, diagonally sliced
1 small yellow squash, sliced
1/2 cup sunflower kernels, divided
1/4 cup shredded Parmesan cheese, divided
Vinaigrette dressing

Line a large 4-quart salad bowl with curly lettuce leaves. Combine mixed salad greens, mushrooms, tomatoes, carrots, yellow squash and half of sunflower kernels and Parmesan cheese. Place in lettuce-lined bowl.

Sprinkle with remaining sunflower seeds and Parmesan cheese. Cover with Reynolds Extra Wide Plastic Wrap; refrigerate until serving.

Servings: 6
Source: Reynolds Kitchens