Sunflower Sprouts Salad Recipe

Name: Sunflower Sprouts Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, minced; 1 garlic clove, minced; 1/4 cup Champagne vinegar; 1/2 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 pound asparagus; Ice; 1 head butter lettuce, separated into leaves; 8 ounces sunflower sprouts (see Notes); 1/2 cup thinly sliced English cucumber; 1 cup thinly sliced yellow bell pepper; 1/2 cup thinly sliced radishes; 4 ounces soft goat cheese (chevre)

Servings: persons

1 shallot, minced
1 garlic clove, minced
1/4 cup Champagne vinegar
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound asparagus
Ice
1 head butter lettuce, separated into leaves
8 ounces sunflower sprouts (see Notes)
1/2 cup thinly sliced English cucumber
1 cup thinly sliced yellow bell pepper
1/2 cup thinly sliced radishes
4 ounces soft goat cheese (chevre)

1
In a small bowl, whisk together shallot, garlic, vinegar, olive oil, salt, and pepper. Set aside.
2
Bring 4 cups water to a boil in a medium saucepan. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths. Cook asparagus until barely tender, about 3 minutes. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
3
In a large bowl, combine lettuce leaves and sprouts. 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. Sprinkle each pile of greens with asparagus, cucumber, bell pepper, and radishes. Drizzle the vegetables with a little more vinaigrette.
4
Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.
5
Note: Nutritional analysis is per serving.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 shallot, minced, 1 garlic clove, minced, 1/4 cup Champagne vinegar, 1/2 cup extra-virgin olive oil, and more.

Yes, Sunflower Sprouts Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunflower Sprouts Salad

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