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Honey Mustard Alpiste Salad

15 Minutes

5 Servings (1 cup/250 mL each)



In a small bowl or jar with tight-fitting lid, mix mustards and bottled dressing. Shake well.


In a salad bowl, combine alpiste, corn, red pepper, zucchini, tomatoes and green onion.

Pour 1/3 cup (75 mL) dressing over alpiste vegetable mixture and toss to coat.

Refrigerate remaining dressing in a container with a tight-fitting lid



1 cup (250 mL) cooked alpiste

12 oz (341 mL) can kernel corn, drained

1/2 cup (125 mL) chopped red pepper

1/2 cup (125 mL) chopped zucchini

12 grape tomatoes

1 green onion, chopped


2 Tbsp (25 mL) Dijon mustard

2 Tbsp (25 mL) honey mustard

1/3 cup (75 mL) Greek feta & oregano dressing

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