Sunflower Sprout Salad made with tomatoes, fresh garden greens and freshly squeezed lemon juice is a quick and easy side dish for any healthy dinner. If you are inundated with greens from the farmers market this healthy sprout salad is the answer.
After an unusually long, snowy winter here in Colorado, we have been blessed with warmer weather. The sun was shining today as I sat on my porch, read the newspaper and watched people strolling through the neighborhood. Delightful!
My husband took the boys skiing, hence the porch sitting, and time for a leisurely grocery trip as well. I called my friend Tara and we met at the market so that we could chat and do our shopping together. We had fun looking over all of the spring produce and were duly inspired.
The sunflower sprouts caught my eye, as did the sugar plum tomatoes. I picked up a pack of each, eager to inaugurate my spring salad festivities. On these sunny days, dinner is a protein (chicken or fish) and two or three side salads. When the weather warms, I eat as much raw food as I can. My husband too –he helped me devour this one.
Sunflower Sprout Salad
- 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
- 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
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