INGREDIENTS
2 tsp
apple cider vinegar
2 oz
baby spinach
2 servings
bell pepper
2 media
carrots
1 tsp
dried parsley
3/4 cup
fire-roasted tomatoes
1/2 tsp
garlic powder
3/4 cup
grape tomatoes
1/2 cup
hemp seeds
1/2 tsp
onion powder
1/3 cup
pepperoncini
3/4 cup
petite peas
1/3 cup
pickles
7 oz
romaine
1/2 tsp
sea-salt
1/2 cup
water