Oquirrh Salad Recipe
Whole Leaf Lettuce, Garden Sprouts, Buckwheat, Toasted Sunflower Seed Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Buckwheat
Rinse the buckwheat under cold water. In a pot, combine 1 cup of buckwheat with 2 cups of water. Bring to a boil, then reduce heat to low and simmer for about 15 minutes, or until the buckwheat is tender. Drain any excess water and allow to cool.
- 2
Toast the Sunflower Seeds
In a dry skillet over medium heat, toast the sunflower seeds for about 5-7 minutes, stirring occasionally, until they are golden brown and fragrant. Remove from heat and set aside.
- 3
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
- 4
Assemble the Salad
In a large bowl, combine the whole leaf lettuce, garden sprouts, and cooled buckwheat. Drizzle with the vinaigrette and toss gently to combine. Top with toasted sunflower seeds.
- 5
Serve
Divide the salad into serving bowls and enjoy fresh.