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Recipe from a Reader
California Salad

From Jennifer:

The sunflower seeds, sprouts, goat cheese and avocado in the salad are a fantastic combination of flavors, and will be enhanced by the buttery and unexpected flavors of marjoram and fenugreek. The tender marinated carrots add a kick.

Ingredients:

• 4-6 cups baby romaine or mixed greens
• 1 cup alphalpha or other sprouts
• 1 California avocado
• 1/2 a whole cucumber
• 2 cups sliced raw carrots
• 2 whole tomatoes
• 15-20 kalamata olives
• 1/2 cup sunflower seeds
• 4 ounces goat cheese
• 4 tblsp red wine vinegar
• 4 tblsp extra virgin olive oil
• 1/4 tsp salt
• 1/2 tsp dried fenugreek
• 1/2 tsp dried marjoram

Directions:

Mix together oil, vinegar, salt and herbs. Slice carrots and pour dressing over them. Marinate 1 to 2 hours (this will make the carrots tender and flavorfull). Pull sprouts apart over lettuce. Cut avocado into cubes. Slice cucumber. Cut tomatoes into wedges. Toss all ingredients, including carrots and dressing, with lettuce and sprouts. Sprinkle sunflower seeds over top, arrange olives around plate, and crumble goat cheese over salad. Serves 4

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