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Crunch to Salad Recipe

Crunch to Salad Recipe


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4.5 from 24 reviews

  • Author: Emma
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

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

  1. Prepare the Salad: In a large bowl, combine the Romaine lettuce, cabbage, carrots, cucumbers, celery, bell pepper, and radishes.
  2. Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper.
  3. 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