Name: Plant Part Salad
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)

Servings per Recipe

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.