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| General Category : Salads and Salad Dressings |
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| Food Group : Vegetables |
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| Preparation Method : Boil/Simmer |
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| Sunflower seeds are the highest whole food source of vitamin E. Sunflower oil adds even more vitamin E, but other light-tasting vegetable oils, such as canola oil, are fine for the vinaigrette. The recipe makes enough dressing for two salads. |
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Ingredients
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8 cups (2 L) leaf or romaine lettuce |
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2 cups (500 mL) sunflower sprouts (2 oz/60 g) |
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1/3 cup (75 mL) toasted sunflower seeds |
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Spiced Vinaigrette: |
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1 tbsp (15 mL) coriander seeds |
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1/2 tsp (2 mL) black peppercorns |
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3 cloves |
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1/3 cup (75 mL) white wine vinegar |
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2 strips lemon peel (2 inches/5 cm long) |
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1 tsp (5 mL) granulated sugar |
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1/4 tsp (1 mL) salt |
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1/3 cup (75 mL) sunflower or other vegetable oil |
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Preparation
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Spiced Vinaigrette: In small saucepan, toast coriander seeds, peppercorns and cloves over medium-low heat until coriander seeds darken slightly and spices are fragrant, 2 to 3 minutes. Add vinegar, lemon peel and 1/4 cup (60 mL) water; bring to boil. Reduce heat and simmer for 15 minutes; remove from heat. Stir in sugar and salt; let cool. Strain into bowl; whisk in oil. Refrigerate for up to 1 month.
Place lettuce in salad bowl; top with sprouts. Drizzle with half of the dressing. Sprinkle seeds over top.
Makes 4 servings.
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Nutritional information
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Per serving: about 264 cal, 4 g pro, 25 g total fat (3 g sat. fat), 10 g carb, 4 g fibre, 0 mg chol, 155 mg sodium. % RDI: 9% calcium, 20% iron, 22% vit A, 37% vit C, 40% folate.
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Source
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Homemakers Magazine: September 2005
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