Plant Part Salad

Name: Plant Part Salad
Prep time: 15 to 20 minutes
Yield: 12 cups
Ingredients: Salad6 cups leaves; such as lettuce; spinach; chard1 cup roots; such as beets; carrots; radishes2 cups flowers; such as broccoli; cauliflower1 cup stems; such as celery; broccoli stems; chard stems2 cups fruit; such as apple; tomato; cucumber1/4 cup seeds; such as sunflower seed kernels; peas; beans Dressing2 to 4 Tablespoons fruit juice or vinegar; such as lemon juice; orange juice or apple cider vinegar2 to 4 Tablespoons vegetable oil1 clove of garlic; minced or 1/4 teaspoon garlic powder1/4 teaspoon oregano or basil (optional)1 teaspoon prepared mustard (optional)1/4 teaspoon each salt and pepper (optional)

Recipe Card

GHK21_ENG_Plant_Part_Salad-8.5x11.pdf

Prep time: 15 to 20 minutes
Makes: 12 cups
Nutrition Facts: View label

Ingredients

Salad
6 cups leaves, such as lettuce, spinach, chard
1 cup roots, such as beets, carrots, radishes
2 cups flowers, such as broccoli, cauliflower
1 cup stems, such as celery, broccoli stems, chard stems
2 cups fruit, such as apple, tomato, cucumber
1/4 cup seeds, such as sunflower seed kernels, peas, beans

Dressing
2 to 4 Tablespoons fruit juice or vinegar, such as lemon juice, orange juice or apple cider vinegar
2 to 4 Tablespoons vegetable oil
1 clove of garlic, minced or 1/4 teaspoon garlic powder
1/4 teaspoon oregano or basil (optional)
1 teaspoon prepared mustard (optional)
1/4 teaspoon each salt and pepper (optional)

Directions

Wash hands with soap and water.
Rinse tender fruits and vegetables under running water. Scrub firm vegetables with a clean vegetable brush under running water. Lay on towels and pat dry.
Tear leaves into small pieces and place in a large bowl.
Cut or grate roots, flowers, stems and fruit into bite-sized pieces and add to the bowl. Sprinkle seeds over the top.
In a small bowl or jar with a tight-fitting lid, mix or shake together dressing ingredients.
Pour dressing over the salad and toss lightly.
Refrigerate leftovers within 2 hours.