Nutty Mixed Greens Salad

Ingredients

• Brazil nuts

  dried, unblanched

  1 oz (6 kernels) or 28g

• Sesame seeds

  whole, dried

  1 tsp or 3g

• Flaxseed

  1 tbsp, ground or 7g

• Nutritional yeast

  vegan

  1 tbsp or 8g

• Spinach

  raw

  ½ cup or 15g

• Kale

  raw

  ½ cup, chopped or 34g

• Swiss chard

  raw

  ½ cup or 18g

• Romaine lettuce

  raw

  ½ cup shredded or 24g

• Basil

  2 tbsp, chopped or 5g

• Mung bean sprouts

  raw

  ¼ cup or 26g

• Alfalfa sprouts

  raw

  ½ cup or 17g

• Shiitake mushrooms

  raw

  4 mushroom or 76g

• Kalamata olives

  Nature's Promise

  5 olives or 19g

• Pepitas

  dried

  1 tbsp or 8g

• Sunflower seed kernels

  dry roasted, unsalted

  1 tbsp or 9g

• Flaxseed oil

  1 tbsp or 14g

• Balsamic vinegar

  2 tbsp or 32g

• Mustard seed

  ground

  1 tsp or 2g

• Garlic

  raw

  2 cloves, minced or 6g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Pulse the Brazil nuts, sesame seeds, ground flaxseed, and nutritional yeast in a food processor until finely chopped but still a bit coarse; set aside.
2. In a large bowl, toss together the spinach, kale, chard, romaine, basil, mung bean sprouts, and alfalfa sprouts. Fold in the sliced shiitake and olives, then sprinkle over the nut–seed blend along with the pumpkin and sunflower seeds.
3. Whisk together the flaxseed oil, balsamic vinegar, ground mustard seed, minced garlic, a pinch of salt, and black pepper until emulsified.
4. Dress the salad just before serving, or serve the dressing on the side to keep the greens crisp.