Sunflower Salad with Spiced Vinaigrette

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By: The Homemakers Test Kitchen

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.

Ingredients

8 cups (2 L) leaf or Romaine lettuce; 2 cups (500 mL) sunflower sprouts (2 oz/60 g); 1/3 cup (75 mL) toasted sunflower seeds
Spiced Vinaigrette:: 1 tbsp (15 mL) coriander seed; 1/2 tsp (2 mL) black peppercorns; 3 cloves; 1/3 cup (75 mL) white wine vinegar; 2 strips lemons peel (2 inches/5 cm long); 1 tsp (5 mL) granulated sugar; 1/4 tsp (1 mL) salt; 1/3 cup (75 mL) sunflower or other vegetable oil

Preparation

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.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	264
Protein	4 g
Fat (total)	25 g
Sat. Fat	3 g
Carbohydrate	10 g
Fibre	4 g
Sodium	155 mg
Calcium	9 % RDI
Iron	20 % RDI
Vitamin A	22 % RDI
Vitamin C	37 % RDI
Folate	40 % RDI

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Source

Homemakers Magazine: September 2005

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