Kitchen Sink Salad Recipe
 
Prep time
Total time
 
If you use watery ingredients like cucumber or tomato, it's best to leave those separate until you want to eat the salad, or else they make it watery sometimes and don't do very well with the chopping process. Not a dealbreaker, but just a helpful tip. The 10 minute prep time is if you already have all of your ingredients prepped. It takes considerably longer if you have to do all the prep work. Usually takes me about an hour for a week's worth of salad.
Author:
Recipe type: salad
Serves: 5-7 large salads
Ingredients
  • GREENS:
  • 2 hearts of romaine lettuce, washed, dried, torn into pieces
  • 1 cup dandelion greens, washed, dried, torn into pieces
  • 1 cup baby kale mix, washed, dried, torn into pieces
  • 7 large leaves green leaf lettuce, washed, dried, torn into pieces
  • BEANS AND LEGUMES:
  • ¾ cup edamame, shelled and steamed
  • 1 cup sprouted mung beans
  • ¾ cup green peas, frozen and thawed, or no salt variety if using canned
  • NUTS AND SEEDS:
  • 3 tablespoons hemp seeds, raw, unsalted
  • ¼ cup sunflower seeds, raw, unsalted
  • VEGETABLES:
  • ¾ cup corn, frozen and thawed, or no salt variety if using canned
  • ½ cup beets, steamed
  • ¾ cup shredded carrots
  • ¾ cup green peppers, chopped
  • ¾ cup clover sprouts
  • FRUITS:
  • ¾ cup blueberries, fresh
Instructions
  1. Add all greens ingredients to the OXO salad bowl. Chop until ½ the original volume. Add all of the rest of the ingredients, except for the blueberries, on top of the chopped salad. Chop a few more times until desired size.
  2. Personally, I like for the pieces to be very small so I can eat more at a time. The more you eat, the healthier you are and the more weight you lose!
Recipe by The Watering Mouth at https://thewateringmouth.com/kitchen-sink-salad-recipe-video/