Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Caramelized Lemon & Pistachios
© Lillys-Table.com Photo of Sprouts & Baby Greens
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Sprouts & Baby Greens

from Split Pea Soup with Caramelized Lemon & Pistachios with Sprout Salad, the Week of March 18, 2012.
View the next recipe for this meal.

A feathery light salad of sprouts & baby greens such as arugula or mizuna for a bit of bitterness or spinach for a slightly sweeter taste. Tossed with a light vinaigrette this is the perfect spring side salad, understated yet elegant.

Ingredients

  • 2 cups arugula, torn into pieces
  • 2 cups sprouts, such as sunflower, buckwheat, radish and/or alfalfa
  • 1 teaspoon dijon mustard
  • 1 tablespoon champagne vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 pinch sea salt
  • 1 pinch black pepper

Serving Size: 2 People

Share

 

Preparation Instructions

Soak the sprouts and arugula in a bowl of water for a few seconds. Shake around to allow any grim to settle to the bottom. Lift out of the water and shake or spin dry in a salad spinner.

Whisk together the mustard & vinegar in the salad bowl. While whisking rapidly, slowly drizzle in the olive oil. Season with salt and pepper.

Toss in the dry greens & sprouts. Serve immediately.