Free recipe
Garden Harvest Salad
Built around mixed leaves and carrot -- the method starts by wash.
Crisp, colorful, and bright with lemon -- the salad you actually crave. Here it's built on mixed leaves, carrot and shredded red cabbage -- a easy, salad recipe that starts by wash, and is ready in roughly 25 minutes.
Ready in 25 minutes -- genuinely doable on a weeknight.
An easy, forgiving method -- hard to get wrong on a first try.
Built around mixed leaves, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 6 cups mixed leaves
- 1 carrot, grated
- 1 cup shredded red cabbage
- 1 cup cherry tomatoes
- 1/2 cucumber, sliced
- 1/4 cup sunflower seeds
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey, salt and pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Wash and dry all the vegetables well.
Layer the leaves in a large bowl and add the grated carrot, red cabbage, tomatoes, and cucumber for color and crunch.
Whisk the olive oil, vinegar, honey, salt, and pepper into a dressing.
Drizzle over and toss gently until everything is lightly coated.
Scatter over the sunflower seeds.
Serve immediately while crisp.
The step worth not rushing: Layer the leaves in a large bowl and add the grated carrot, red cabbage, tomatoes, and cucumber for color and crunch.
