NUTRITION FACTS
Serving Size = 1 CUP(213g); Servings per container = 4-6; Calories 110; Total Fat 7g (11%); Saturated Fat 0.5g (3%); Cholesterol 0mg (0%); Sodium 50mg (2%); Total Carbohydrate 12g (4%); Dietary Fiber 5g (20%); Sugars 4g; Protein 5g.

CHEF Garden Salad

4-6 servings / 1 serving = about 1 cup

CHEF Garden Salad

4-6 servings / 1 serving = about 1 cup

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

For the lemon vinaigrette:

  • Juice from 2 lemons (about 4 Tablespoons of juice)
  • 8 Tablespoons extra-virgin olive oil
  • 1 teaspoon honey
  • ½ teaspoon salt
  • Freshly ground black pepper

 

For the salad:

  •   florets from 1 small head broccoli, blanched (about 2 cups of florets)
  •   1 small head red leaf lettuce, green leaf lettuce, Romaine or Boston bibb lettuce, leaves torn (about 6 cups of torn leaves)
  •   2 stalk celery, thinly sliced
  •   2 whole carrots, shredded, or sliced into coins •  1 cup cherry tomatoes, halved
  •   Small handful fresh parsley, about ½ cup chopped
  •   ½ cup raw sunflower seeds

 

DIRECTIONS

  1. Blanche the broccoli florets: rinse and dry a head of broccoli. Slice around the stalk to remove the florets. Bring a pot of water to a boil.  Meanwhile, prepare an ice bath by combining ice and water in a large bowl. Once the water is boiling, add the broccoli florets and boil for 30 seconds, remove from heat, drain, and immediately place into the ice bath. Let sit for 10 seconds, then remove the florets and dry. Place the broccoli florets into a large salad bowl.
  2. Wash the lettuce leaves and dry gently with paper towels or in a salad spinner. Tear the leaves into bite-sized pieces.  You should end up with about 6 cups of torn leaves. Add the leaves to the salad bowl.
  3. Thinly slice the celery and shred the carrots. Halve the cherry tomatoes. Gently chop or tear the parsley leaves. Place these items into the salad bowl.
  4. Prepare the lemon vinaigrette by placing all ingredients into a mason jar. Seal and shake vigorously to combine. Pour just enough vinaigrette over the salad to coat the leaves lightly. Toss gently with salad tongs. Sprinkle the sunflower seeds on top and toss one last time before serving.
NUTRITION FACTS
Serving Size = 1 CUP(213g); Servings per container = 4-6; Calories 110; Total Fat 7g (11%); Saturated Fat 0.5g (3%); Cholesterol 0mg (0%); Sodium 50mg (2%); Total Carbohydrate 12g (4%); Dietary Fiber 5g (20%); Sugars 4g; Protein 5g.

© 2017 - 2018 Copyright. Goldsbury Foundation.

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