Ingredients
- 1 pound boston lettuce, leaves torn into bite-size pieces
- 1 cup shredded red cabbage
- 2 cup clementine oranges, peeled, pitted, and segmented
- 1 cup sliced cremini mushrooms, sliced
- 1 cup yellow bell pepper, seeded and diced
- 1 tablespoon plus 1 teaspoon olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon minced garlic
Preparation
Baking Directions:
In a large bowl, combine the lettuce, cabbage, orange segments, mushrooms, and bell pepper.
Toss well and arrange on individual serving plates.
In a small mixing bowl or a container with a tight-fitting lid, combine the oil, vinegar, mustard, and garlic.
Mix or shake well to blend, then drizzle over each salad.
Garnish with the sunflower seeds.