Sunflower Salad
Course Dinner, Snack
Cuisine Salad
Servings 4 people
Calories 241 kcal
- 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
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.
Calories: 241kcalCarbohydrates: 18gProtein: 5gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 1007mgPotassium: 395mgFiber: 5gSugar: 5gVitamin A: 5500IUVitamin C: 53.6mgCalcium: 150mgIron: 1.8mg