Ingredients (serves 4): 4 cups mixed baby greens, 1 cup assorted microgreens (arugula, radish, sunflower shoots), ½ cup sliced radishes, ¼ cup nuts (almonds or walnuts), ¼ cup dried cranberries, Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp honey, salt & pepper.
Instructions:
- In a large bowl, toss the baby greens with microgreens, sliced radishes, nuts, and cranberries.
- Whisk dressing ingredients together and drizzle over salad just before serving.
- Gently toss to coat (microgreens add extra crunch and flavor).
Nutrition Breakdown (per serving): ~150 calories, 3g protein, 5g fiber, high in vitamins A and C, plus healthy fats from olive oil and nuts. Leafy greens and microgreens provide fiber and antioxidantswho.intagresearchmag.ars.usda.gov, while nuts add protein and omega-3s.
Cooking Tip: No cooking needed here! Fresh microgreens in salads keep all their vitamin C and enzymes intact. Serving immediately after dressing keeps the leaves crisp and nutrients high.
