August 11, 2006
Spring Garlicky Crunch Salad
By Shelly Adrian, TCSA
Toss or layer the salad ingredients:
Romaine lettuce, cut to bite-size pieces
Red cabbage, sliced thin
Carrots, sliced thin
Sprinkle a handful of sunflower seeds
Optional: sprinkle with feta cheese
Mix up the dressing:
1 clove garlic, minced
salt (or herb salt) and pepper to taste
dried or fresh salad herbs to taste
1 Tablespoon spicy mustard
Approximately 2 Tablespoons maple syrup or brown sugar, to taste
¼ olive oil
1/8 cup balsamic vinegar or rice vinegar (for milder taste).
Toss salad with dressing and serve, or serve salad and add dressing to individual servings.