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Veggie Crunch Salad Recipe
Seeds, nuts and chips add crunch to our Premium Romaine with creamy avocado and Dijon vinaigrette.
Serves:
4
Ingredients:
- 1 package Fresh Express Premium Romaine Salad
- 2 avocados, peeled and cut into ½-inch slices
- 1/4 cup sunflower seeds, toasted
- 1 package soy nuts, roasted
- 1 cup baked pita chips, crumbled
- 1 sweet vidalia onion, cut into ¼-inch slices
- 4 radishes, cut into ¼-inch slices
Instructions:
- Empty greens into a large salad bowl.
- Add seeds, nuts, radish slices and about half the dressing.
- Toss and serve onto four individual salad plates.
- Arrange slices from half an avocado with a few onion slices on each salad.
- Sprinkle top with pita chips.
Dressing Ingredients:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 Tablespoons buttermilk
- 2 Tablespoons Dijon mustard
- 1 Tablespoon honey
- 1 fresh garlic clove, minced
Dressing Instructions:
- Whisk all dressing ingredients in a small bowl.
- Let sit for 15 - 20 minutes for flavors to blend.
- Stir just before adding to salad.
- Refrigerate remaining dressing for up to two weeks.
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Kitchen Tip
Put an Egg on It
It’s a myth that egg yolk is filled with “bad” cholesterol. Actually, one large egg contains important nutrients like vitamin D, riboflavin, phosphorous and selenium.
