Ingredients
4 iceberg lettuce leaves (large)
1 cucumber (sliced)
1 beet (shredded)
1 carrot
medium (shredded)
6 tablespoons sunflower seeds
2 teaspoons olive oil
2 teaspoons balsamic vinegar
Steps
Wash hands with soap and water.
Lay lettuce leaves on a flat surface. Top each leaf with all ingredients: cucumbers, carrots, beets, and sunflower seeds.
Drizzle each leaf with olive oil and balsamic vinegar.
Slowly roll the leaf with all ingredients.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 229 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 146 mg |
| Carbohydrates | 16 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 52 mg |
| Iron | 2 mg |
| Potassium | 600 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Leaf Finger Salad. Recipe source: University of California at Davis Children's Garden Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.