Sprout Salad 

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Prep Time: 10 minutes

Yield: 4 servings

 

Ingredients:

~ 1 cup mung bean sprouts

~ 1 cup alfalfa or radish sprouts

~ 1/2 cup each daikon and carrots, cut into matchsticks or grated, mixed with a pinch of salt

~ 1 bunch watercress or arugula, washed and chopped

 

Dressing:

~ 2 tablespoons tahini

~ 1 tablespoon umeboshi paste

~ 2 tablespoons lemon juice

~ 1 tablespoon mellow white miso

 

Directions:

 1. Prepare carrots and daikon with salt and let sit while you prepare the rest of the ingredients.

 2. Wash the sprouts well.

 3. Combine the dressing ingredients.

 4. Mix the vegetables with the dressing and serve.

Credit: This recipe is from Integrative Nutrition.

Holliston, Massachusetts

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