Spicy Sunflower Salad with Carrot Dressing

Time: 30 minutes. Using a mix of small-to-larger and delicate-to-crunchy greens makes this salad lively. The vibrant dressing contains only a teaspoon of oil.

Yield: Serves 6

Ingredients

• Dressing
• 1  pt. fresh carrot juice
• 3  tablespoons  fresh lime juice
• 1  teaspoon  Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
• 1  teaspoon  Asian (toasted) sesame oil
• 1/4  teaspoon  kosher salt
• Salad
• 1/2  cup  sunflower seeds
• 1/2  large orange or yellow bell pepper
• 6  ounces  sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
• 1 1/2  cups  lightly packed pea shoots or micro greens
• 1 1/2  cups  lightly packed mild or spicy sprouts such as clover or radish
• 1/3  cup  long, fine shreds of carrot, preferably shredded with a mandoline

Preparation

1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

2. Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

129 (49% from fat)

Protein:

4.6g

Fat:

7g (sat 0.8)

Carbohydrate:

15g

Fiber:

0.7g

Sodium:

88mg

Cholesterol:

0.0mg