From the Pantry Butler kitchen
Leaf Finger Salad
Light and flavorful, this salad is easily doubled for entertaining or for introducing children to new vegetables! Bright and colorful beets, with crunchy carrots, cucumbers, and sunflower seeds are an easy make this salad an easy appetizer or side dish. USDA MyPlate Kitchen — University of California at Davis — Children's Garden Program (public domain), via myplate.food
Ingredients
- 4 iceberg lettuce leaves — large
- 1 cucumber — sliced
- 1 beet — shredded
- 1 carrot, medium — shredded
- 6 tablespoons sunflower seeds
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
Method
- Wash hands with soap and water.
- Lay lettuce leaves on a flat surface.
- Top each leaf with all ingredients: cucumbers, carrots, beets, and sunflower seeds.
- Drizzle each leaf with olive oil and balsamic vinegar.
- Slowly roll the leaf with all ingredients.
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