Ingredients:

  • 1 large head Romaine heart, chopped into 1-inch ribbons
  • 2 cups Baby Arugula
  • 1 English Cucumber, sliced into thin half-moons
  • 0.5 Red Onion, paper-thin slices
  • 1 cup Grape Tomatoes, halved
  • 0.25 cup Toasted Sunflower Seeds
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 0.25 tsp Sea Salt
  • 0.125 tsp Fresh Cracked Black Pepper

Instructions:

  1. Wash the Romaine and Arugula in very cold water.
  2. Use a salad spinner to remove every single drop of moisture from the greens.
  3. Place the dried greens in a large bowl and let them chill in the fridge for about 5 minutes while you handle the rest.
  4. In a small mason jar, combine the 1 tbsp red wine vinegar, 1 tsp Dijon mustard, sea salt, and pepper.
  5. Shake the jar vigorously until the salt is dissolved and the mustard is fully incorporated.
  6. Pour in the 3 tbsp olive oil and shake again for 30 seconds until the mixture is opaque and creamy.
  7. Slice the cucumber, tomatoes, and onions; place them directly on top of the chilled greens.
  8. Pour the dressing specifically around the interior edges of the bowl rather than directly on the leaves.
  9. Use your hands or large tongs to gently lift and fold the ingredients together.
  10. Top with the toasted sunflower seeds and serve immediately before the greens begin to soften.