Ingredients
- 1/2 cup roasted sunflower seed kernels
- 1 garlic clove, peeled, or more to taste
- 3 tablespoons drained capers
- 1 rounded tablespoon Dijon mustard
- 1/4 cup lemon juice
- 1 1/2 teaspoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1/3 cup grated Parmigiano Reggiano cheese (or 3 tablespoons nutritional yeast for vegan version)
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons sunflower oil
- 1/3 cup water
- salt to taste
- 8 cups chopped romaine
- 2 cups little gem lettuce
- 1 1/2 cups sunflower sprouts
- 1/4 cup roasted sunflowers kernels
- 1/2 cup sunflower petals, optional
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