Plant Part Salad

Ingredients

Salad:

• 6 cups leaves, such as lettuce, spinach, chard
• 1 cup roots, such as beets, carrots, radishes
• 2 cups flowers, such as broccoli, cauliflower
• 1 cup stems, such as celery, broccoli stems, chard stems
• 2 cups fruit, such as apple, tomato, cucumber
• ¼ cup seeds, such as sunflower seed kernels, peas, beans

Dressing:

• 2 to 4 Tablespoons fruit juice or vinegar, such as lemon juice, orange juice or apple cider vinegar
• 2 to 4 Tablespoons vegetable oil
• 1 clove of garlic, minced or ¼ teaspoon garlic powder
• ¼ teaspoon oregano or basil (optional)
• 1 teaspoon prepared mustard (optional)
• ¼ teaspoon each salt and black pepper (optional)

Directions

1. Wash hands with soap and water.
2. Rinse tender fruits and vegetables under running water. Scrub firm vegetables with a clean vegetable brush under running water. Lay on towels and pat dry.
3. Tear leaves into small pieces and place in a large bowl.

Nutrition Information

Nutrients	Amount
Calories	60
Total Fat	3 g
Saturated Fat	0 G
Cholesterol	0 mg
Sodium	20 mg
Total Carbohydrates	8 g
Dietary Fiber	2 g
Total Sugars	4 g
Added Sugars included
Protein	1 g

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