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Crunch Salad

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Crunch Salad is a vibrant and refreshing dish that combines a variety of crunchy vegetables and greens, all tossed together in a light and tangy dressing. Packed with texture, flavor, and nutrition, this salad is a perfect side dish for any meal or a light, healthy lunch on its own. The combination of fresh veggies and the crunch of seeds and nuts makes it a satisfying salad that’s both refreshing and fulfilling.

Ingredients

  1. 4 cups mixed greens (romaine, spinach, or arugula)
  2. 1 cup shredded carrots
  3. 1 cup cucumber, sliced
  4. 1/2 cup radishes, thinly sliced
  5. 1/4 cup red bell pepper, diced
  6. 1/4 cup celery, thinly sliced
  7. 1/4 cup sunflower seeds or pumpkin seeds
  8. 1/4 cup sliced almonds or walnuts
  9. 1/4 cup dried cranberries or raisins (optional)
  10. For the dressing:
  11. 3 tablespoons olive oil
  12. 2 tablespoons apple cider vinegar or lemon juice
  13. 1 teaspoon Dijon mustard
  14. 1 teaspoon honey or maple syrup
  15. Salt and pepper, to taste

Instructions

Prepare the vegetables: Wash and chop the mixed greens, slice the cucumber and radishes, dice the red bell pepper, and thinly slice the celery.

  1. Shred the carrots: You can use a grater or food processor to shred the carrots, or simply buy pre-shredded carrots for convenience.
  2. Toast the seeds and nuts: In a dry skillet, toast the sunflower seeds (or pumpkin seeds) and almonds (or walnuts) over medium heat for about 5 minutes, or until lightly golden. This step enhances the flavor and adds extra crunch.
  3. Make the dressing: In a small bowl, whisk together the olive oil, apple cider vinegar (or lemon juice), Dijon mustard, honey (or maple syrup), salt, and pepper until well combined. Taste and adjust seasoning as needed.
  4. Assemble the salad: In a large bowl, combine the mixed greens, shredded carrots, cucumber, radishes, red bell pepper, and celery.
  5. Add the seeds and nuts: Sprinkle the toasted seeds, nuts, and dried cranberries (if using) over the salad.
  6. Dress the salad: Drizzle the dressing over the salad and toss gently to combine.
  7. Serve: Serve the salad immediately for the best crunch, or refrigerate for up to 30 minutes before serving if you prefer a chilled salad.

Notes

  • For a more filling salad, add grilled chicken, tuna, chickpeas, or hard-boiled eggs.
  • You can use any greens you like, such as kale, mixed lettuce, or baby spinach, depending on your preference.
  • Add some sliced jalapeños or a dash of red pepper flakes to the salad for a spicy twist.
  • For extra richness, sprinkle crumbled feta, goat cheese, or shredded Parmesan over the salad.
  • For a sweet contrast to the crunch, add fresh fruits like apples, pears, or oranges.
  • Feel free to swap out the nuts for your favorite variety, like cashews, pecans, or hazelnuts.

Nutrition

Find it online: https://thefamilycooking.com/crunch-salad/