Peachy Sprout Salad
|Unsulphured dried peach halves||8|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Lettuce leaves||4 (Boston / Romaine / Leaf)|
|Alfalfa sprouts||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1 Cup (16 tbs), flaked / finely grated in a moulinex grinder|
1. Put the peaches in a jar. Pour enough water into the jar to cover the peaches. Cover the jar and refrigerate for 1 to 2 days. Drain the peaches.
2. Arrange the drained peaches on a bed of lettuce leaves. Top with the sprouts. Sprinkle with the nuts or make a nut cream dressing by beating the nuts with honey and a little water until mixture is thick and smooth. Spoon the nut cream over the sprouts.