Crunchy Salad with Apples
The radish and apples give this salad a satisfying crunch. There’s no need to peel apples; their skin contains useful nutrients.
Super Salads, Reader’s Digest
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- 2 tbsp sunflower seeds
- 1 small head romaine lettuce (or other crisp lettuce)
- 2 medium tart apples (about 300 g/10 oz)
- 1 tbsp lemon juice
- 1 small black radish or young turnip (about 100 g/4 oz; substitute daikon radish if black radish is unavailable)
- alfalfa sprouts or trimmed watercress for garnish
- Apple Cider Vinegar Dressing
- 1/2 cup sour cream
- 1 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- pinch sugar
- Salt and freshly ground black pepper
- Dry-roast sunflower seeds in a heavy pan over medium heat until light brown. Stir constantly, taking care seeds do not burn. Transfer to a plate and leave to cool.
- Reserve a few whole lettuce leaves and tear or cut the rest into strips. Cut apples into small pieces and place in a bowl with lemon juice to prevent discolouration. Peel radish and grate finely.
- To make dressing, whisk sour cream, vinegar, oil and sugar in a large bowl. Add salt and pepper to taste. Add torn lettuce and apples. Stir gently to combine.
- Place whole lettuce leaves on serving plate. Top with apple salad. Sprinkle with sunflower seeds, radish and sprouts.
Per serving: 293 calories, 4 g protein, 25 g total fat, 10 g saturated fat, 41 mg cholesterol, 13 g carbohydrate, 5 g fibre