Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Time: 30 minutes. Using a mix of small-to-larger and delicate-to-crunchy greens makes this salad lively. The vibrant dressing contains only a teaspoon of oil.

This Story Originally Appeared On sunset.com

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Credit: James Baigrie; Styling: Randy Mon

Recipe Summary

Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

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  • Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

  • Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

  • In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

  • Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

129 calories; calories from fat 49%; protein 4.6g; fat 7g; saturated fat 0.8g; carbohydrates 15g; fiber 0.7g; sodium 88mg.
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