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Drag It Through the Garden Salad

Active Time: 20 minutes

Makes 2 servings

**Feel free to add any leftover vegetables you may have from the week. This is a flexible salad, meant to be full of crunch and flavor from the amazing summer produce available. **


  • 5 cups mixed greens
  • 1 small cucumber, halved and each half cut into half-moons
  • 1 1/2 cups halved cherry tomatoes
  • 1 carrot, peeled into ribbons
  • 1 small beet, peeled and either julienned or peeled into ribbons
  • 1 cup sugar snap peas, stem-ends trimmed
  • 4 scallions, sliced 1/4”
  • 1/2 cup diced raw cheddar cheese
  • 1/2 cup roasted sunflower seeds
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon raw honey
  • 4-6 tablespoons extra-virgin olive oil
  • pinch each fine sea salt and ground black pepper


  1. Toss the vegetables together and divide onto 2 dinner plates. Top with cheese and sunflower seeds.
  2. Whisk together dressing ingredients and drizzle over salads