Happy Butter Lettuce Salad with Sunflower Sprouts

This salad will knock your socks off. I invited my girlfriend over for an afternoon lunch on the deck. She could not believe how good a salad could taste and actually be healthy too. We licked our bowls clean! Nothing like an afternoon lunch with great conversation and delicious food.

Happy Salad. Happy Girlfriends. Happy Hemp.

Ingredients:

  • 1 shallot minced
  • 1 garlic clove minced
  • 1/2 cup Happy Hemp
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound asparagus
  • 2 cups Ice
  • 1 head butter lettuce, separated into leaves
  • 8 ounces sunflower sprouts
  • 1 cup thinly sliced yellow bell pepper
  • 1/2 cup thinly sliced radishes
  • 4 ounces soft goat cheese

Directions:

  1.  In a small bowl, whisk together shallot, garlic, olive oil, lemon, happy hemp, salt, and pepper. Set aside.
  2. Bring 4 cups water to a boil in a medium saucepan.
  3. Cut off and discard bottom halves of asparagus spears. Cut tops into 2-in. lengths.
  4. Cook asparagus until barely tender, about 3 minutes.
  5. Drain in a colander and transfer to a large bowl of ice and cold water. When cool, drain and set aside.
  6. In a large bowl, combine lettuce leaves and sprouts.
  7. Add half of the reserved dressing and toss carefully just until coated.
  8. Divide lettuce and sprouts on to plates.
  9. Sprinkle each pile of greens with asparagus, bell pepper, and radishes.
  10. Drizzle the vegetables with a little more vinaigrette.
  11. Place 1 tbsp. goat cheese on each salad and serve with remaining vinaigrette and sea salt for sprinkling if you like.

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6 comments

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