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micro-chop salad

A refreshing micro chop salad featuring crunchy vegetables and a tangy sun goddess dressing.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 strips bacon
  • 2 heads romaine lettuce
  • 1 large avocado
  • 1 large cucumber
  • 1 unit pomegranate
  • 1 cup frozen corn warmed through
  • 0.25 head red cabbage shredded and chopped
  • 1 large carrot shredded
  • 0.25 cup sesame seeds
  • 0.25 cup sunflower seeds
  • 1 tablespoon chili pepper flakes
  • 0.25 cup mayonnaise
  • 3 tablespoons olive oil
  • 1 to taste yellow mustard
  • 2 tablespoons maple syrup or honey
  • 0.5 lemon lemon juiced
  • 1 tablespoon apple cider vinegar
  • 0.25 tsp salt
  • 0.125 tsp black pepper
  • 1 tablespoon fresh chives chopped

Method
 

Preparation Steps
  1. Cook bacon until crispy, then dice and set aside.
  2. Chop romaine lettuce, dice avocado and cucumber, shred red cabbage and carrot.
  3. Toss all vegetables together in a large bowl.
  4. Prepare dressing by whisking mayonnaise, olive oil, mustard, maple syrup, lemon juice, vinegar, salt, pepper, and chives until smooth.
  5. Pour dressing over the salad and toss to combine. Sprinkle with sesame and sunflower seeds, chili flakes, and bacon.

Notes

Enjoy this crisp and flavorful micro chop salad as a light lunch or side dish.