Ellsworth's Salad Recipe


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With pickle, jalapeno, and sunflower seeds, this is not your conventional salad!

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  • 16 oz. garden salad bag (consists of iceberg lettuce, red cabbage, and carrots)
  • 1/2 cucumber
  • 1/2 Kosher Dill pickle
  • 1/4 onion
  • 7 Jalapeno slices
  • 3 Tbs. sunflower kernels (unsalted)
  • 2 Tbs. olive oil
  • 1 Tbs. apple cider vinegar
  • Whole basil
  • Cayenne pepper
  • Garlic powder (do not use garlic salt)
  • Sea salt (can use table salt too)

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Slice and dice the cucumber, pickle and onions. Add them along with the Jalapeno slices and sunflower kernels to the salad mixture. Mix the items together with salad tongs. When adding dry seasoning, you will be creating a layer on top of the salad before mixing. Start by adding the sea salt. (Sprinkle a very light layer; mix thoroughly) Next add the cayenne pepper. (Sprinkle a very light layer; mix thoroughly) Next add the garlic powder. (Sprinkle a light layer; mix thoroughly). Next add the whole basil (Sprinkle a heavy layer over the salad, mix thoroughly). Next add two Tbs. of olive oil; mix thoroughly. Finally, add 1 Tbs. of apple cider vinegar and mix. When you serve the mixture, each persons taste may be different. They can add addition salt, vinegar, basil, etc. to suit their own taste.

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