Italian Herb Salad with Sunflower Seeds, Bulgur Wheat & Beets

Our latest salad creation is served with an herbaceous Italian Dressing.

Our greens of choice include:

• Baby leafy greens: arugula, mizuna, mustards, red cabbage, kale, micro onion, and micro radish

• Shoots: sunflower, radish, & pea shoots

Suggested salad toppers:

• Sunflower Seeds

• Shredded or Pickled Beets

• Bulgur Wheat (check out this recipe to learn how to cook it!)

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Italian Herb Dressing
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Yields: 1 ½ cups

Ingredients:

• ⅔ cup olive oil

• ¼ cup red wine vinegar

• Juice of ½ lemon (about 2 Tbsp)

• 1 tsp agave 

• 1 Tbsp nutritional yeast 

• 1 tsp salt

• ¼ tsp black pepper

• ¼ medium diced red or white onion (or 1 tsp onion powder)

• 1 clove garlic, finely minced (or 1 tsp garlic powder)

• 1 Tbsp fresh minced parsley (or 2 tsp dried parsley)

• 1 Tbsp fresh minced basil (or 2 tsp dried basil)

• 1 Tbsp fresh minced oregano (or 2 tsp dried oregano)

Directions:

If possible, use fresh ingredients for higher nutritional value. Add everything to a one quart jar, seal with a lid and shake well. Let the mixture stand in the refrigerator for 30 minutes to allow the flavors to marry. Using fresh ingredients will take a bit more time to prepare, about 20 minutes. You can easily substitute dry ingredients if you are short on time or supplies. 

Store in an airtight container in the fridge for up to 2 weeks.

Photography & Recipe by Sara Thornton