Step 1

Prepare the Vegetables:Wash all the vegetables thoroughly under cold water.

Step 2

Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl.

Step 3

Shred the red cabbage and add it to the bowl.

Step 4

Dice the bell peppers, slice the cucumbers, and halve the cherry tomatoes. Add all the vegetables to the bowl along with the shredded carrots.

Step 5

Make the Dressing:In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined and emulsified.

Step 6

Combine the Salad:Pour the dressing over the mixed vegetables in the bowl. Toss gently until all the ingredients are evenly coated with the dressing.

Step 7

Add Crunchy Toppings:Sprinkle the toasted almonds and sunflower seeds on top of the salad. Toss lightly to combine.

Step 8

Serve:Transfer the salad to a serving platter or individual bowls. Garnish with fresh herbs if desired.

Step 9

Serve immediately for the best crunch or refrigerate for up to 30 minutes before serving.