Description
A vibrant, flavorful salad made with tender baby greens, crunchy sunflower seeds, and a sweet-tangy honey mustard dressing. Perfect for quick meals or elegant gatherings, this salad balances taste, nutrition, and customization. No pork or alcohol used, making it halal and vegetarian-friendly.
Ingredients
5 cups loosely packed mixed baby greens
2 tablespoons shelled sunflower seeds
1/4 cup plant-based bacon bits
1/4 red onion, thinly sliced
1 cucumber, peeled and thinly sliced
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil
Instructions
Combine Dijon mustard, honey, apple cider vinegar, salt, and black pepper in a bowl. Whisk until smooth.
In another bowl, mix baby greens, sunflower seeds, plant-based bacon bits, red onion, and cucumber.
Pour dressing over salad. Toss gently to coat. Serve immediately.
Notes
Store leftovers in an airtight container in the fridge for 1-2 days.
For added texture, substitute sunflower seeds with chopped walnuts or pumpkin seeds.
Customize with cherry tomatoes, shredded carrots, or croutons.
To boost protein, add chickpeas, quinoa, or tofu cubes.
Ensure plant-based bacon is gluten-free to avoid cross-contamination.
Use maple syrup as a non-vegan alternative to honey.
- Prep Time: 5
- Category: Recipes
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 21g
- Sodium: 425mg
- Fat: 13g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg