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Sunflower Salad with Spiced Vinaigrette

By
Fresh Juice
Sunflower seeds are the highest whole food source of vitamin E. Sunflower oil adds even more vitamin E, but other light-tasting vegetable oils, such as canola oil, are fine for the vinaigrette. The recipe makes enough dressing for two salads.

Ingredients

  • 8 cups  (2 L)  leaf or Romaine lettuce
  • 2 cups  (500 mL)  sunflower sprouts (2 oz/60 g)
  • 1/3 cup  (75 mL)  toasted sunflower seeds
  • Spiced Vinaigrette:
  • 1 tbsp  (15 mL)  coriander seed
  • 1/2 tsp  (2 mL)  black peppercorns
  • 3 cloves
  • 1/3 cup  (75 mL)  white wine vinegar
  • 2 strips lemons peel (2 inches/5 cm long)
  • 1 tsp  (5 mL)  granulated sugar
  • 1/4 tsp  (1 mL)  salt
  • 1/3 cup  (75 mL)  sunflower or other vegetable oil

Preparation

Spiced Vinaigrette: In small saucepan, toast coriander seeds, peppercorns and cloves over medium-low heat until coriander seeds darken slightly and spices are fragrant, 2 to 3 minutes. Add vinegar, lemon peel and 1/4 cup (60 mL) water; bring to boil. Reduce heat and simmer for 15 minutes; remove from heat. Stir in sugar and salt; let cool. Strain into bowl; whisk in oil. Refrigerate for up to 1 month.

Place lettuce in salad bowl; top with sprouts. Drizzle with half of the dressing. Sprinkle seeds over top.

Makes 4 servings.

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