Tuesday, January 19, 2010

super salad

Sometimes the basic green lettuce salad doesn't sound super appealing in the winter. If you're still looking for some crunch, some bite, some good healthy to go down...might I suggest:

Autums Green Salad with Sunflower Seeds (with a few changes on my end)

Serves 4
1/3 cup raw sunflower seeds (I used roasted pumpkin seeds...love them)
1 tablespoon whole-grain mustard
3 tablespoons fresh lemon juice (1 large lemon)
3/4 teaspoon coarse salt
1 tablespoon plus 1 teaspoon pure maple syrup
2 tablespoons sunflower oil, preferably cold-pressed (didn't have this/couldn't find it, and went with olive oil for the good stuff it has in it)
1/2 pound Brussels sprouts, very thinly sliced (3 cups)
4-6 leaves of leafy greens such as Swiss chard and kale (preferably lacinato/ I only went with the kale), stemmed and thinly sliced (3 cups)
1.Preheat oven to 375 degrees. Toast sunflower seeds on a rimmed baking sheet in a single layer until golden, stirring occasionally, about 10 minutes (again...I used already roasted pumpkin seeds so I didn't do this step). Set aside to cool. Meanwhile, stir mustard, lemon juice, salt, and maple syrup together in a small bowl; whisk in oil until emulsified.
2.Toss Brussels sprouts, chard, and kale together. Stir in sunflower seeds and pour in dressing; toss to coat. Serve immediately.

From Body+Soul, December 2009


Post Grad Hair Cut said...

This sounds delicious. I am always looking for salad ideas. One can get sick of the ol' tossed salad pretty quick.

the southern hostess said...

Yum! I like the sound of this. Your blog is darling!