INGREDIENTS:
6 cups mesclun
2 carrots, halved lengthwise and thinly sliced on the bias
1 15-ounce can chickpeas, rinsed
1/2 cup dried cherries
1/4 cup fresh dill sprigs
4-5 tbsps Balsamic-Dijon Vinaigrette or bottled balsamic vinaigrette
DIRECTIONS:
1. In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette.
