By Peggy O’Mara
This is a great fresh salad, especially good in the spring as several of the ingredients are blood cleansers.
Bunch of fresh sprouts
1/2 of a raw carrot, grated
One small, peeled raw beet, grated
3 or 4 radishes, chopped
Sour cream to taste
Lemon juice to taste
Dash of cayenne
Pile a bunch of fresh sprouts on a plate. Use a combination of your choice. Alfalfa, sunflower and daikon sprouts taste great together.
On top of the sprouts, grate carrot and beet.
On top of the beets, chop 3 or 4 radishes.
Cover the salad with a simple dressing of sour cream and lemon juice.
Mix these two ingredients to taste and to a consistency that will pour easily over the salad.
Dress the salad lightly.
For extra flavor, mix Spike, Veggie Salt and/or Bernard Jensen’s powdered seasoning into the sour cream and lemon mixture before pouring.
Top the salad with a dash of paprika, cayenne pepper or red chile powder.