Sunflower Crunch Chopped Salad Remix Simple Roots Food

SUNFLOWER CRUNCH SALAD RECIPE

Steps:

• Prepare all of your vegetables. Toss them together in a bowl to combine. Add the salt and pepper, sunflower seeds, and bacon bits. Again, toss well together to combine.
• Whisk all of the dressing ingredients together in a small bowl until thoroughly combined.
• Pour the dressing over the vegetable mixture and stir well together.
• Cover and place in the refrigerator to chill for at least one hour. It is best if left for four hours. This will allow for the flavours to meld beautifully.
• Transfer to a serving bowl and stir well. Top with optional dried cranberries and sunflower seeds and serve.

SUNFLOWER CRUNCH SALAD (WITH RAMEN!)

Steps:

• Mix cabbage and green onions in a large bowl.
• Chill covered in refrigerator.
• Reserve Ramen noodles.
• In another bowl, combine flavor packets from noodles with oil, vinegar, salt and pepper. Mix well.
• Crush Ramen noodles.
• When ready to serve, add noodles, sunflower seeds and almonds to cabbage mixture. Add dressing. Mix well. Serve immediately.

CRUNCHY CHOPPED SALAD

Steps:

• Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
• Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
• Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
• Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
• Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
• Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
• Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.

SUNFLOWER CRUNCH SALAD

Steps:

• Mix cabbage, carrot, and onions. Split approximately in half.
• Sprinkle salt, sugar, oil and vinegars over one half of vegetables. Stir well to coat.
• Chill both the dressed and undressed salads for at least 30 minutes. The dressed salad should wilt and collect some liquid at the bottom of the bowl.
• Mix the halves back together. Add sunflower seeds and chow mein noodles.
• Serve immediately to retain crunch.