Italian Chopped Salad with Sunflower Microgreens
Courtesy of Chanel Cameron, owner, Bask Farm
Ingredients
Salad
- 1 head romaine lettuce, chopped
- 2 ounces sunflower microgreens
- 1 pint cherry tomatoes, chopped
- 4 ounces mozzarella, chopped
- 1/3 cup fresh basil, julienned
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons extra virgin olive oil
- 3 tablespoons everything-bagel seasoning mix
- To taste, himalayan salt and pepper
Balsamic glaze
- 1/2 cup balsamic vigegar
- 3 tablespoons maple sugar, honey or brown sugar
Instructions
Salad
- Combine all ingredients in a large bowl. Drizzle with extra-virgin olive oil and lemon juice and toss. Sprinkle everything-bagel seasoning, salt, and pepper to taste. Pour a generous amount of balsamic glaze over salad and serve.
Balsamic glaze
- Add balsamic vinegar and sweetener of choice to a small saucepan set over medium heat. Once mixture begins to bubble, reduce heat to medium-low and allow to simmer until reduced by half, about 10 minutes. Remove from heat and set aside to cool before serving.
