Sunflower Salad with Poppy Seed Vinaigrette
Nutrition
Calories: 380 kcalCarbohydrates: 37 gProtein: 9 gFat: 22 gSaturated Fat: 3 gSodium: 400 mgFiber: 8 g
Ingredients
- 1/3 cup sunflower seeds
- 1 1/3 cups grated carrots
- 2 each apples cored and quartered, quarters cut into thin triangular slices
- 1 15 oz Can chickpeas rinsed and drained
- 1/3 cup orange juice
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon grainy or dijon mustard
- ΒΌ cup extra-virgin olive oil
- 1 each garlic clove
- 1 teaspoon grated lemon zest
- 1/8 teaspoon salt
- 2 teaspoons Poppy seeds
- 3 cups baby salad spinach packed
- 2 cups arugula packed
Instructions
- 1. Heat a skillet over medium heat and toast sunflower seeds, stirring often, until golden, about 2 to 4 minutes, being careful not to scorch. Transfer to a plate and set aside.
- 2. In a large bowl, toss together carrots, apples, and chickpeas.
- 3. Combine orange juice, vinegar, mustard, olive oil, garlic, lemon zest, and salt in a blender. Blend until smooth, then add poppy seeds and pulse just to mix. Pour dressing over ingredients in bowl and toss to mix well. Add spinach and arugula and toss to distribute ingredients thoroughly.
- 4. To serve, divide salad among 4 plates and top with toasted sunflower seeds.
- Source: Hannaford fresh Magazine, March - April 2012