Spring Time Pumpkin & Fetta Rice Salad

By author photo Jenny Craig Team

vegetarian

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.
start your journey now

related articles

  • Orange Salad with Shortbread Crumble

    By author photo Laura Ford

    A great addition to your already tasty Shortbread Bites. Check out our Orange Salad with Shortbread Crumble recipe...

    Read More
  • Roasted Vegetable Tortellini

    By author photo Karen Stafford

    This is definitely a recipe to add to your 'to try' list! Check out our hearty Roasted Vegetable Tortellini recipe...

    Read More
  • Chai Spiced Poached Pears

    By author photo Laura Ford

    Did you know pears are a great source of dietary fibre? Check out our delicious Chai Spiced Poached Pears recipe...

    Read More