4 cup Escarole leaves or Curly Endive Leaves – (the inner white ones)
Small Spinach Leaves
Hearts of Romaine or a 4 cup mixture of greens such as:
Tender Mustard Greens, Radish Leaves, Arugula, Leaves Watercress, Rock – Cress OR Field Cress
Nasturtium Leaves, tender
Dill or – Fennel Greens and Hyssop Leaves
Blossoms 20 Mint leaves
12 Sorrel leaves torn or sliced
4 Scallions; chopped or sliced
1/4 cup Sunflower seeds, toasted
2 tb Plain or herbal vinegar such as tarragon vinegar
5 tb Sunflower seed oil OR Extra-virgin olive oil OR Walnut oil
Wash and dry all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds.
Dressing: Whisk everything together, taste, and adjust with more vinegar or oil as needed
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