A fabulous dining experience at Rupert’s inspired me to seek out this recipe. Thank you, Gary Kucy for introducing me to this new addition to my winter salad toolbox.
I served this crunchy salad in Chinese take-out boxes for a Super Bowl gathering and it was a hit. I love the do-ahead feature and extra benefit of the raw, nutrient-rich sprouts and kale. Both contain lots of plant nutrients. Keeping these vegetables raw enhances the bioavailability of the sulfur, which supports detoxification and bone health.
This recipe is adapted from Bon Appétit. I often omit the cheese for a still-tasty result.
The dressing, kale mixture, and toasted sunflower seeds can be prepared up to 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover sunflower seeds and store at room temperature.
Find it online: https://mintintegrativenutrition.com/winter-crunch-salad-recipe/