To make this salad a spring and summer staple, use well-chilled crisp salad greens (like romaine, Little Gem, radicchio, frisée, cabbage, or the inner parts of leaf lettuce) plus the crunchiest veggies (like carrots, radishes, cucumber, snap peas, celery, and bell peppers). I dare you not to eat this super-satisfying chopped salad with a spoon! I do.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 10 minutes
Serves: 4
Ingredients
- 1-1/2 Tbs. red wine vinegar
- 3/4 tsp. honey
- 1 tsp. whole-grain mustard
- 1 Tbs. reduced-sodium soy sauce
- 1 Tbs. extra-virgin olive oil
- 3 cups chopped crisp salad greens (like romaine, Little Gem, radicchio, frisée, cabbage, or the inner parts of leaf lettuce)
- 3 cups chopped crunchy vegetables (like carrots, radishes, cucumber, snap peas, celery, and bell peppers)
- 1/4 cup chopped sundried tomatoes
- 1/4 cup roasted, salted sunflower seeds
- 2 scallions, sliced
Instructions
- Make the vinaigrette: In a large bowl, whisk together the vinegar, honey, mustard, soy sauce, and oil.
- Toss the salad greens, chopped vegetables, sundried tomatoes, and half the sunflower seeds with the vinaigrette.
- Transfer to a serving bowl. Top with the remaining sunflower seeds and the scallions.
Nutrition Information
Per serving (1-1/2 cups):
- Calories: 130
- Total fat: 8 g
- Sat fat: 1 g
- Carbs: 12 g
- Fiber: 4 g
- Total sugar: 6 g
- Added sugar: 1 g
- Protein: 4 g
- Sodium: 260 mg
