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ABOUT THE RECIPE:

This easy and delicious family-style salad makes an excellent side dish for a weeknight supper.

Makes 4 Servings

2

INGREDIENTS:

LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
5 to 6 cups (packed) mixed baby greens
1 large tomato, cut into wedges
1 sweet yellow or orange pepper, sliced into rings
4 tablespoons roasted and salted sunflower seeds

3

INSTRUCTIONS:

Put the Salad Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among four salad plates. Top each salad with some tomato wedges, pepper slices, and 1 tablespoon sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

This easy and delicious family-style salad makes an excellent side dish for a weeknight supper.

Makes 4 Servings

2

INGREDIENTS:

LAURA’S SALAD DRESSING
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
½ tablespoon Dijon mustard
Salt, to taste
Freshly ground pepper, to taste

SALAD
5 to 6 cups (packed) mixed baby greens
1 large tomato, cut into wedges
1 sweet yellow or orange pepper, sliced into rings
4 tablespoons roasted and salted sunflower seeds

3

INSTRUCTIONS:

Put the Salad Dressing ingredients in a small bowl and briskly whisk to emulsify.

Divide the greens among four salad plates. Top each salad with some tomato wedges, pepper slices, and 1 tablespoon sunflower seeds. Refrigerate until serving. When ready to serve, top each salad with about 1 tablespoon dressing. Add salt and pepper, to taste. Serve immediately.

Crisp Green Salad

Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE.

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