Servings per Recipe
10
Serving Size
1¼ Cup
Nutrition Facts
Calories
: 86
Total Fat
: 6
g
Sodium
: 115
mg
Total Carbohydrate
: 6
g
Dietary Fiber
: 2
g
Protein
: 2
g
Ingredients
6 cups leaves, such as spinach, lettuce, chard
1 cup roots, such as beets, carrots, radishes
2 cups flowers, such as broccoli, cauliflower
1 cup stems, such as celery, broccoli stems
2 cups fruit, such as apple, tomato, cucumber
¼ cup seeds, such as sunflower seeds, peas, beans
2 to 4 Tablespoons fruit juice or vinegar such as orange juice, lemon juice, or apple cider vinegar
2 to 4 Tablespoons vegetable oil
1 clove garlic, minced or substitute ¼ teaspoon garlic powder
¼ teaspoon oregano or basil (optional)
1 teaspoon prepared mustard (optional)
½ teaspoon salt (optional)
¼ teaspoon black pepper (optional)
Preparation
Wash hands with soap and water.
Before cutting, rinse tender fruits and vegetables under running water. Scrub firm vegetables with a clean vegetable brush under running water. Lay on clean towels to dry.
Tear leaves into small pieces and place in a large serving bowl.
Cut or grate roots, flowers, stems and fruit into bite-sized pieces and add to the bowl. Sprinkle seeds over the top.
In a small bowl or jar with a tight-fitting lid, mix or shake together dressing ingredients.
Pour dressing over the salad and toss lightly.
Serve immediately.
Note
Recipe from FoodHero.org and used with permission.