with Honey Dijon Dressing, Parmesan & Sunflower Seeds
This hearty salad is all you need for a light-yet-satisfying lunch. You’ll toss crisp lettuce in a lemony honey-Dijon dressing spiked with as many chili flakes as you like (or none at all—you’re the chef!). You’ll add tender chickpeas and crunchy sunflower seeds, and top with two of our very favorite salad add-ons: savory-salty prosciutto and crisp croutons.
Allergens
Utensils
Tags
Lemon
1 unit
Baby Lettuce
1 unit
Chickpeas
1 unit
Prosciutto
2 ounce
Honey Dijon Dressing
1.5 ounce
Chili Flakes
1 teaspoon
Parmesan Cheese
6 tablespoon
Sunflower Seeds
0.5 ounce
Croutons
1 unit
Salt
Pepper
• Wash and dry produce.
• Halve lemon. Trim and discard root end from lettuce; roughly chop into bite-size pieces. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear prosciutto into bite-size pieces.
• In a large bowl, whisk together honey Dijon dressing, juice from half the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and as many chili flakes as you like.
• To bowl with dressing mixture, add lettuce, chickpeas, Parmesan, and sunflower seeds; toss to combine.
• Divide salad between bowls. Top with prosciutto and croutons. Serve.
620
kcal
Calories
30
g
Fat
7
g
Saturated Fat
59
g
Carbohydrate
12
g
Sugar
9
g
Dietary Fiber
28
g
Protein
40
mg
Cholesterol
1700
mg
Sodium
plus Red Pepper Jam, Cucumbers & Crispy Fried Onions
