Amy J’s Seedy Salad
4 oz of mixed spring greens, mesclun, or red leaf lettuce (NOT iceburg)
1/2 of an english cucumber
1 medium to large sweet red apple (such as Fuji, Pink Lady, Empire, or your favourite)
1 handful (or about 3/4 cup) alfalfa sprouts (optional)
4 to 6 oz of feta cheese
1/2 – 1 cup shelled, roasted, unsalted sunflower seeds (use 1 cup if not using the pepitas)
1/2 cup roasted, unsalted pepitas (optional)
1 cup grape tomatoes, optional
Dressing: 1:1 Olive oil to Balsamic Vinegar
(approximately 1/8 cup to 1/8 cup — some people prefer to use a 2:1 Oil to Vinegar, which is fine too — 2 Tbsp to 1Tbsp)
Wash and dry the greens. Place in a large bowl. Slice the cucumber and then cut into quarters, and chop the apple into smallish chunks. Put the alfalfa sprouts on top of the greens, then add the apple and cucumber on top. Add the tomatoes, if using. Crumble the feta cheese over everything, then sprinkle the sunflower seeds and pepitas over the top.
Shake the dressing ingredients in a small jar with a tight fitting lid. Pour over the top of the salad, and – this is important – DO NOT TOSS THE SALAD. If you toss it, everything on top lands on the bottom. Optionally, if you are serving this at a dinner, you could hold the dressing and pour it over each individual serving.