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M I CROG REENS A ND SPROUT SAL AD WITH CA RROT-G I NG ER DRES S I NG SERVES 8 | 30 MINUTES OR LESS

SPRING GREEN

The trick to dressing microgreens and sprouts is finding a sauce that will stick to the delicate tendrils without weighing them down. Here, we’ve chosen a sweetand-spicy combination that’s thickened with puréed raw carrots. Toss the salad with the dressing right before serving for optimal flavor and texture. Extra sauce will keep two weeks in the fridge.

Tired of winter? Treat yourself to a salad of fresh, tender shoots and leaves that are the very taste of spring

Carrot-Ginger Dressing 4 1 3 13 ⁄ 3 1½

By Mary Margaret Chappell

green onions, cut into 1-inch pieces 1 3 cup) medium carrot, peeled and sliced (⁄ quarter-sized coins/rounds peeled fresh ginger cup vegetable oil Tbs. fresh orange juice tsp. gluten-free tamari sauce

4 2 2 1 2

cups microgreens cups pea shoots cups alfalfa or other small sprouts cup thinly sliced radishes (8 radishes) Tbs. finely chopped nuts, optional

1 To make Carrot-Ginger Dressing: Place green onions, carrot, and ginger in bowl of mini food processor, and pulse until finely chopped. Add remaining ingredients, and pulse until thick sauce forms. Season with salt and pepper, if desired; set aside.

2

To make Salad: Toss together microgreens, pea shoots, and sprouts in medium bowl, pulling apart any clumps of greens or sprouts. Add CarrotGinger Dressing, and toss to coat. Divide among 8 serving plates, and sprinkle with nuts, if using. Serve immediately. PER 1-CUP SERVING 110 CAL; 2 G PROT; 10 G TOTAL FAT (<1 G SAT FAT); 5 G CARB; 0 MG CHOL; 74 MG SOD; 1 G FIBER; 2 G SUGARS

88 MARCH 2016 vegetariantimes.com

PHOTO: RICK CUMMINGS; FOOD STYLIST: NANCY ZAMPARELLI; PROP STYLIST: NICOLE DOMINIC

Salad

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