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Tossed Sprout Salad

Fresh.n.Natural's picture
  Buckwheat lettuce/Curly leaf lettuce 1 Quart, torn apart
  Sprouted alfalfa seeds 2 Cup (32 tbs)
  Sprouted mung beans 2 Tablespoon
  Sprouted chickpeas 2 Tablespoon
  Sprouted lentils 2 Tablespoon
  Young dandelion greens/Finely chopped sorrel leaves 1⁄3 Cup (5.33 tbs), chopped
  Chopped fresh mint leaves 3 Tablespoon
  Sesame seeds 3 Tablespoon
  Oil 2 Tablespoon
  Lemon juice To Taste
  Salt To Taste

1. Combine the lettuce, alfalfa seeds, mung beans, chick-peas, lentils, dandelion leaves, and mint in a salad bowl. Toss.
2. Sprinkle with the sesame seeds and toss with the oil, lemon juice, and salt.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1157 Calories from Fat 502

% Daily Value*

Total Fat 58 g89.6%

Saturated Fat 7.7 g38.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 461.5 mg19.2%

Total Carbohydrates 139 g46.4%

Dietary Fiber 24.4 g97.7%

Sugars 72.3 g

Protein 55 g110.8%

Vitamin A 91.2% Vitamin C 117.8%

Calcium 77.9% Iron 95.1%

*Based on a 2000 Calorie diet

Tossed Sprout Salad Recipe