ironamma

A new wave of vegetarian cooking!

Zesty Colorful Sprouted Mung Salad

Satisfying and filling yet cool for this summer, I decided to make sprouted mung salad loaded with fruits, seeds and nuts.

Ingredients:

2 cups of sprouted whole mung daal

1 can of  Mandarin oranges ( 10.4 oz., 295g)

1/2 cup of fresh strawberries cut in halves

1/2 head of  Baby Romaine lettuce rolled and julienne cut

1 Thai chili diced

1/2 orange or yellow bell pepper diced

1/4 red onion thinly sliced and chopped in half

1/2 cup almonds soaked overnight and skin removed

1 tbsp raw sunflower seeds

1 tbsp raw pumpkin seeds

1 tbsp hemp seeds for nutty flavor,  protein and omega-3 content

1/2 julienne cut pickled cucumber

1/2 cup cherry tomatoes and pomegranate optional

Dressing Vinaigrette:

1/4 cup orange juice

1 tbsp zesty Italian dressing

1 tsp balsamic vinegar

Salt  to taste

Preparation:

Mix all ingredients and vinaigrette.

Garnishing:

Cheese lovers add sheep or goat Greek cheese crumbled on top.

Crunchy lovers sprinkle sev bhujiya.

Healthy lovers add radish or favorite sprouts.

Note:  Salads should be fresh for optimum taste!

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