Zesty Sprout Salad

By Peggy O’Mara

SproutsThis 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

Dressing:

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.
Serve immediately.

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