Description
Crunch to Salad is a vibrant and satisfying chopped salad that offers a delightful mix of textures and flavors. With a base of crisp Romaine lettuce and a colorful assortment of veggies, topped with crunchy nuts and seeds, this salad is dressed in a tangy, slightly sweet vinaigrette that ties it all together.
Ingredients
Scale
Vegetables:
- 4 cups chopped Romaine lettuce
- 1 cup shredded green cabbage
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup diced celery
- 1 red bell pepper, diced
- 1/2 cup sliced radishes
Toppings:
- 1/2 cup roasted sunflower seeds
- 1/2 cup chopped toasted pecans
- 1/2 cup crispy chickpeas
Dressing:
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large bowl, combine the Romaine lettuce, cabbage, carrots, cucumbers, celery, bell pepper, and radishes.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
- Toss and Serve: Pour the dressing over the salad, toss well to coat, and top with sunflower seeds, pecans, and chickpeas. Serve immediately.
Notes
- Add grilled chicken or baked tofu for added protein.
- Substitute pecans with walnuts or almonds for a different flavor.
- For extra crunch, sprinkle crushed pita chips or croutons on top.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 300
- Sugar: 7g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
