Apple - Sprout Salad Recipe

click to rate
1 vote | 2389 views

Sprouts are the best way to consume legumes in a healthy manner, a fistful of sprouts in salads increases nutritional values of salad, with each bite tons of Vitamins and Proteins entering our body. The whole process of Sprouting turns legumes and grains into living plants with more vitamins, such as Vitamin C, B and carotene. It also helps the absorption of minerals. All across the globe variety kind of pulses, cereals, seeds and grains are being sprouted and used in different cuisines either in salads or cooking. How sprout should be consumed is a debatable issue some say it should be consumed raw while others challenge the idea by saying sprouting encourages bacteria to grow so it’s best if sprouts are cooked to kill the bacteria. I consume sprouts both the ways sometimes in Savory Salads like my favorite Apple Sprout Salad or sometimes cooked with Pad Thai Noodles.

Prep time:
Servings: 1 bowl
Tags:

Ingredients

Cost per recipe $1.31 view details
  • For Salad:
  • ⅓ Cup Green Sprouts (Recipe Given Above)
  • 1 Washington Fuji Apple, peeled and sliced
  • 1 Carrot, peeled
  • 2 - 3 Sprigs of Spring Onion Greens
  • 3 - 4 Lettuce Leaves
  • 2 Tbsp. Black Raisins
  • For Salad Dressing:
  • ¼ Cup White Wine Vinegar
  • 2 Tbsp Garlic Olive Oil
  • 1 Tsp. Dijon Mustard
  • Salt and Pepper, as per taste
  • 1 Tsp Honey
  • A fistful of flat parsley

Directions

  1. Peel ribbons of carrot with peeler and tear the lettuce leaves into bite size pieces.
  2. Cut spring onion greens into finger size strips.
  3. In a bowl mix in apples, carrots ribbons, lettuce, spring onion, sprouts and raisins.
  4. For making dressing for the salad, in small bowl, whisk together, vinegar, honey, Dijon, salt and pepper. Slowly whisk in olive oil. Adjust seasoning as per taste.
  5. Quarter apples. Remove core and thinly slice. Set aside in large bowl.
  6. Peel carrots and cut into matchstick pieces. Add to apples.
  7. Slice radishes and cut into thin strips. Add to apples. Gently toss with raisins, parsley and mint.
  8. In small bowl, whisk together, vinegar, honey, Dijon, salt and pepper. Slowly whisk in oil.
  9. Just before serving, toss salad with dressing and sprinkle with roughly chopped flat parsley.

Toolbox

Add the recipe to which day?
« Today - Jul 08 »
Today - Jul 08
July 9 - 15
July 16 - 22
July 23 - 29
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 168g
Calories 126  
Calories from Fat 4 3%
Total Fat 0.47g 1%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 106mg 4%
Potassium 415mg 12%
Total Carbs 29.0g 8%
Dietary Fiber 2.9g 10%
Sugars 21.0g 14%
Protein 1.76g 3%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment