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