Orange and Sprout Salad

By Gabby

Ingredients
  • Salad Ingredients:

  • 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)

  • Garnish:

  • 2T Sliced Almonds (toasted)

  • Dressing Ingredients:

  • 2T Fresh Orange Juice (use the half orange from above)

  • 1T Apple Cider Vinegar

  • 1/2t Celery Seeds

  • 1/2t Cinnamon

  • 1/4t Salt (optional, but recommended)

  • 1/4t Freshly Ground Black Pepper

  • 1T Agave Nectar

Directions
  1. Wash and pat dry your bean sprouts. Cut into 2-3 inch pieces. Combine in a Medium bowl the salad ingredients and toss.

  2. In a small bowl, combine the dressing ingredients and whisk. Pour over the salad and toss again.

  3. You can refrigerate the salad for up to 24 hours or serve immediately.

  4. Add the toasted almonds just before serving to keep them crisp.

  5. 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.

  6. You could add some thinly sliced carrots to the salad for some additional color


Nutritional Facts

Servings
1
Serving Size Approx 1C
Calories
107
Carbohydrates
11g
Protein
2g
Fiber
4g
Sodium
156mg

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4 replies

Gabby
GabbyPA 2008-09-22 02:07:48 -0500 Report

Don't let this salad sit around too long. It gets really wilted (now I know, the day after)