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+ servings

Sunflower Salad

Course Dinner, Snack
Cuisine Salad
Servings 4 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-label]

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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