Side · Lunch
Sunflower Crunch Chopped Salad
Romaine, red cabbage, carrots and cucumber chopped small with sunflower and pumpkin seeds in a lemon-parmesan dressing.
⏱ 20 min (20 min prep)
🍽 Serves 6 · about 1 1/2 cups
lunchboxquick
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Salad
- 2 heart Romaine lettuce, chopped
- ¼ head Red cabbage, thinly sliced and chopped
- 2 Carrots, shredded
- 1 Cucumber, diced
- ⅓ cup Sunflower seeds (shelled), roasted
- ⅓ cup Pumpkin seeds (pepitas), roasted
Dressing
- ¼ cup Olive oil
- 3 tbsp Lemon juice (bottled)
- 1 tsp Dijon-style mustard
- 1 tsp Honey
- 1 clove Garlic, grated
- ¼ cup Grated Parmesan, grated
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small jar with lid, cutting board.
- Rinse and dry the romaine, cabbage and cucumber.
- Shake the dressing ingredients in a jar.
- Chop the vegetables into small, even pieces and put them in a large bowl.
- Toss with the dressing and top with the seeds just before serving.
Make aheadChopped vegetables keep 3 days in the fridge; dress and add the seeds when serving.
🧒 With kidsKids can shake the dressing jar. Leave the seeds off for children under 4. Honey is not safe for babies under 1 year old.
Dairy-free swapLeave out the parmesan.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.