Cruciferous veggies add extra crunch and lots of fiber and flavor to this delicious, chopped salad tossed with a creamy Italian dressing and topped with sweet golden raisins and toasted sunflower seeds. 

Makes 4, 1-1/2 cup servings

Ingredients:

For the dressing:

• 1/4 cup of extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 2 cloves, garlic, minced
• 1 teaspoon of dried Italian seasoning blend
• 1/2 teaspoon salt
• 1/4 cup mayonnaise
• Coarsely ground black pepper to taste

      

For the salad

• 2 cups chopped bite-sized pieces of romaine lettuce
• 1 cup chopped bite-sized pieces of kale
• 1 cup thinly shredded red or green cabbage
• 1 cup thinly sliced and roughly chopped broccoli florets and tender stems
• 1 cup chopped1/2-inch pieces of purple or green kohlrabi
• 1/2 cup golden raisins
• 1/4 cup raw sunflower seeds, toasted (see Tips)

Directions:

1. Combine all the dressing ingredients in a small bowl or jar and whisk until well combined. Store dressing in the refrigerator until ready to use.  (Dressing can be made a day ahead.)
2. Add the chopped romaine, chopped kale, shredded cabbage, chopped broccoli, and chopped kohlrabi to a large salad bowl.  Toss to combine.  Just before serving, pour the dressing over vegetables and toss to coat.  Add raisins and toasted sunflower seeds. Gently toss and serve.

Tips:

• How to Toast Sunflower Seeds: Add sunflower seeds to a small skillet over medium heat. Cook, stirring frequently (they burn easily) until the seeds turn golden, about 4-5 minutes.
• Chopped Salad Tips: All vegetables should be rinsed and thoroughly dried before chopping.  Chop all ingredients to roughly the same bite-sized pieces so that each forkful is a perfect mix of flavors and textures. 

Recipe developed, tested, and photographed by Diane Sokolofski