November 25, 2010
Fresh herb salad with seeds
Total time: 25 minutes
1/2 cup fresh mint leaves
1 1/2 cups Italian parsley leaves
1 cup cilantro leaves
3/4 cup basil leaves, preferably purple basil, torn into pieces
4 cups chilled baby salad leaves
2-3 radishes, thinly sliced
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
2 tablespoons extra-virgin olive oil
Juice of half lemon
Juice of half orange
1 teaspoon honey
1 teaspoon red wine vinegar
1/4 teaspoon salt
Black pepper to taste
1. In a large bowl, toss together the mint and basil, along with the salad leaves and sliced radishes.
2. Toast the sunflower seeds and sesame seeds separately in a dry frying pan over low heat, stirring frequently until just golden. Mix them together and add three-fourths of the mixture to the salad (save the rest for garnish), and toss to mix.
3. Combine the olive oil, lemon and orange juice, honey, red wine vinegar, salt and pepper in a screw-top jar and shake until smooth. Taste and adjust the seasonings as desired. This makes about one-third cup dressing.
4. Just before serving, transfer the salad to a large platter, sprinkle over the dressing, and garnish with the remaining sunflower and sesame seeds. Serve immediately.
Each serving: 141 calories; 4 grams protein; 9 grams carbohydrates; 3 grams fiber; 11 grams fat; 1 gram saturated fat; 0 cholesterol; 3 grams sugar; 176 mg sodium.
Copyright © 2013, Los Angeles Times