Sunflower Sprout Salad
This vibrant salad combines tender mesclun greens, crunchy sunflower sprouts, and juicy sugar plum tomatoes for a refreshing and healthy dish. Drizzled with a simple dressing made of olive oil and lemon juice, this salad is a perfect addition to any meal.
— Constant Cookbook
Ingredients
- 4 cups mesclun greens
- 1 (3 ounce) package sunflower sprouts
- 1 cup sugar plum tomatoes, sliced in half
- 2 tablespoons olive oil
- 2 teaspoons lemon juice, fresh squeezed
Instructions
- Immerse mesclun greens in a bowl of water, then spin greens dry in a salad spinner
- Immerse sprouts in a bowl of water, pick out any remaining seed shells from the sprouts, then spin dry
- Place greens, sprouts and tomatoes in a large salad bowl
- Drizzle with olive oil, then lemon juice
- Toss and serve
Yield
Serves 6
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