2C Baby Spinich Leaves (coarsly chopped)
1C Fresh Bean Sprouts
1/2C Fresh Alfalfa Sprouts
1 1/2 Oranges (peeled and sectioned)
2 Stalks of Celery (sliced)
2 green Onions (thinly sliced including the green)
2T Sliced Almonds (toasted)
2T Fresh Orange Juice (use the half orange from above)
1T Apple Cider Vinegar
1/2t Celery Seeds
1/4t Salt (optional, but recommended)
1/4t Freshly Ground Black Pepper
1T Agave Nectar
Wash and pat dry your bean sprouts. Cut into 2-3 inch pieces. Combine in a Medium bowl the salad ingredients and toss.
In a small bowl, combine the dressing ingredients and whisk. Pour over the salad and toss again.
You can refrigerate the salad for up to 24 hours or serve immediately.
Add the toasted almonds just before serving to keep them crisp.
The salad is a little flat if you leave out the salt, so I recommend keeping it in the recipe. Use sea salt for a little texture.
You could add some thinly sliced carrots to the salad for some additional color
- Serving Size Approx 1C