Sunflower Salad

Name: Sunflower Salad
Ingredients: 1 head Romaine lettuce (washed and dried); 1 cup red cabbage (coarsely chopped); 1 cup cucumber (skin on, sliced into 1/4 inch discs); 1 whole Carrot (sliced into small discs); 2 stalks celery (sliced); 1/2 cup canned garbanzo beans (rinsed and drained); 1/2 cup Manzanilla olives ((green pitted olives stuffed with pimento), optional); 1/4 cup sunflower seeds (no shells); 1/2 cup Alfalfa sprouts; 2 tbsp Extra virgin olive oil; 1/2 tsp sea salt; Extra virgin olive oil

By Lisa Shanken

August 2, 2015

Sunflower Salad

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Course Dinner, Snack

Cuisine Salad

Servings people

Calories 241 kcal

Ingredients

1 head Romaine lettuce washed and dried
1 cup red cabbage coarsely chopped
1 cup cucumber skin on, sliced into 1/4 inch discs
1 whole Carrot sliced into small discs
2 stalks celery sliced
1/2 cup canned garbanzo beans rinsed and drained
1/2 cup Manzanilla olives (green pitted olives stuffed with pimento), optional
1/4 cup sunflower seeds no shells
1/2 cup Alfalfa sprouts
2 tbsp Extra virgin olive oil
1/2 tsp sea salt
Extra virgin olive oil

Instructions

Start by removing heart/core of romaine lettuce and coarsely breaking apart leaves and putting in a large bowl.
Start to add cabbage, cucumbers, carrot, celery, garbanzos, and olives.
Next sprinkle sunflower seeds on top all around, and then spread sprouts across the top of the salad.
Dress with olive oil and salt, toss, and serve.

Notes

Nutrition

Calories: 241kcalCarbohydrates: 18gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1007mgPotassium: 395mgFiber: 5gSugar: 5gVitamin A: 5500IUVitamin C: 53.6mgCalcium: 150mgIron: 1.8mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Sunflower Salad