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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 2 wraps, 1/2 of recipe
245
Calories
7g
Protein
17g
Carbs
18g
Fat
6g
Fiber
7g
Sugar
182mg
Sodium
Saturated Fat 2 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
iceberg lettuce leaves
4 · large
cucumber
1 · sliced
beet
1 · shredded
carrot, medium
1 · shredded
sunflower seeds
6 tablespoons
olive oil
2 teaspoons
balsamic vinegar
2 teaspoons
Instructions
- 1
Wash hands with soap and water.
- 2
Lay lettuce leaves on a flat surface. Top each leaf with all ingredients: cucumbers, carrots, beets, and sunflower seeds.
- 3
Drizzle each leaf with olive oil and balsamic vinegar.
- 4
Slowly roll the leaf with all ingredients.
Source: USDA MyPlate Kitchen · University of California at Davis Children's Garden Program
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