Chopped Romaine Salad with Toasted Seeds

• 1 head romaine lettuce, chopped
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 2 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Toast sunflower and pumpkin seeds in a dry skillet over medium heat until golden, about 3-5 minutes.
2. 2 In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic.
3. 3 Toss chopped romaine lettuce in a large bowl.
4. 4 Pour vinaigrette over lettuce and toss to coat.
5. 5 Sprinkle toasted seeds over the salad.
6. 6 Season with salt and pepper to taste.
7. 7 Optionally, top with crumbled feta cheese before serving.

Equipment

• Large bowl
• Skillet
• Whisk

Variations

• Add sliced avocado for creaminess.
• Toss in some dried cranberries for a sweet-tart contrast.

Substitutions

• Substitute sunflower seeds with sesame seeds if preferred.
• Use apple cider vinegar in place of lemon juice for a different tang.

Pairings

• Grilled chicken
• Roasted vegetables
• Warm pita bread

Nutrition

Tips

• For extra flavor, toast the seeds until they're fragrant but keep a close eye to avoid burning.
• Make the vinaigrette ahead and let it sit for deeper flavor.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss with additional vinaigrette before serving.

Freezing: Does not freeze well due to the texture of the lettuce.

Serving Suggestions

• Serve alongside grilled chicken or fish for a complete meal.
• Pair with crusty bread for a satisfying lunch.

FAQ