Sunflower Sprouts Salad

Name: Sunflower Sprouts Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus; 1 teaspoons freshly ground black pepper; 1 head butter lettuce, separated into leaves; 59 milliliters Champagne vinegar; 118 milliliters thinly sliced English cucumber; 1 garlic clove, minced; 113 grams soft goat cheese (chèvre); 4 servings Ice; 1 teaspoon kosher salt; 118 milliliters extra-virgin olive oil; 118 milliliters thinly sliced radishes; 1 shallot, minced; 227 grams sunflower sprouts (see Notes); 237 milliliters thinly sliced yellow bell pepper

Sunflower Sprouts Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains approximately 10g of protein, 36g of fat, and a total of 368 calories. If you have bell pepper, kosher salt, butter lettuce, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.

Ingredients you will need

Olive Oil

Shallot

Vinegar

Garlic

Pepper

Salt

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Whisk

Bowl

Bring 4 cups water to a boil in a medium saucepan.

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Water

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Sauce Pan

Cut off and discard bottom halves of asparagus spears.

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Asparagus

Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes.

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Asparagus

Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.

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Water

Ice

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Colander

Bowl

In a large bowl, combine lettuce leaves and sprouts.

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Lettuce Leaf

Sprouts

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Bowl

Add half of the reserved vinaigrette and toss carefully just until coated. Divide lettuce and sprouts among 4 plates, starting with the largest leaves for the bottom layer.

Ingredients you will need

Vinaigrette