Power Greens Bruschetta
Gently wilted greens, juicy tomato and crunchy, salty sunflower seeds tossed in a decadent honey-garlic vinaigrette — and piled on seedy bread. Doesn’t that sound scrumptious? If you eat it just like that, it’s such a light, healthy repast for the happy hour.
Nourish
Nourish
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Power Greens Bruschetta
Prep Time20 Minutes
Servings10
Cook Time5 Minutes
Ingredients
FOR THE FOOLPROOF DRESSING: 1 tablespoon garlic, minced
1 tablespoon Dijon mustard
¼ cup honey
¾ teaspoon sea salt
¼ cup fresh lemon juice
⅔ cup extra virgin olive oil
FOR THE BRUSCHETTA: 2 cups chard, cut in a chiffonade
2 cups dinosaur kale, cut in a chiffonade
2 cups dandelion greens, cut in a chiffonade
4 tomatoes, diced small
½ cup L&B Roasted Salted Sunflower Seeds
1 loaf L&B SuperSeed or Six Seed Artisan Bread, sliced
½ cup goat cheese, optional
Directions
- To make the dressing: Combine all the dressing ingredients but the olive oil and whisk together.
- Slowly whisk in olive oil until emulsified. Set aside. Note: leftover dressing can be stored in the refrigerator for up to 2 weeks.
- To make the bruschetta: Place the greens in large bowl. Add the tomatoes, sunflower seeds and dressing and toss to coat greens.
- Spread the chevre on the bread, if you like, and top each slice with a few tablespoons of the greens mixture.
20 minutes
Prep Time
5 minutes
Cook Time
10
Servings
Directions
- To make the dressing: Combine all the dressing ingredients but the olive oil and whisk together.
- Slowly whisk in olive oil until emulsified. Set aside. Note: leftover dressing can be stored in the refrigerator for up to 2 weeks.
- To make the bruschetta: Place the greens in large bowl. Add the tomatoes, sunflower seeds and dressing and toss to coat greens.
- Spread the chevre on the bread, if you like, and top each slice with a few tablespoons of the greens mixture.