Spring Time Pumpkin & Fetta Rice Salad

By author photo Jenny Craig Team

vegetarian · 24 Oct 18

Serves: 1

You will need:

  • 1 Jenny Craig Pumpkin & Fetta Rice Salad
  • ½ cup baby spinach leaves
  • ½ cup fennel, thinly sliced
  • ¼ red onion, thinly sliced
  • 1 tbsp fresh basil leaves

Method:

  1. Thaw Jenny Craig Pumpkin, Fetta & Rice Salad overnight in the refrigerator.
  2. Arrange baby spinach leaves, fennel, red onion and basil in bowl.
  3. Add thawed Jenny Craig Pumpkin, Fetta & Rice salad and toss to combine to serve.
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