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Yogurt Sprout Salad

Fresh.n.Natural's picture
  Plain yogurt 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Grated orange rind 1 Teaspoon
  Frozen orange juice concentrate 1 Tablespoon, undiluted
  Honey 2 Tablespoon
  Wheat germ 2 Tablespoon
  Torn romaine/Bibb, or boston lettuce 6 Cup (96 tbs)
  Navel oranges 2 Large, peeled and cut into slices
  Mung sprouts/Soybean sprouts 1 Pound (6 To 7 Cups)
  Alfalfa sprouts 4 Ounce (2 Cups)
  Muenster/Monterey jack, or mild cheddar cheese 1⁄2 Pound, cut into tiny cubes
  Avocado 1 , peeled, pitted, and cubed, tossed with 2 tablespoons lemon juice
  Lemon juice 2 Tablespoon
  Golden raisins 1⁄2 Cup (8 tbs)
  Sunflower seeds/1 tablespoon sesame seeds 1⁄4 Cup (4 tbs)

1. For the dressing, mix the yogurt, salt, mustard, orange rind, orange juice concentrate, honey, and wheat germ until smooth.
2. Put the lettuce in a salad bowl and arrange the orange slices, sprouts, cheese, avocado, and raisins in a pattern on top. Sprinkle with the seeds. Toss with the dressing at the table

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