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Lilly’s Table

 
 
Grilled Trout
© 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 Grilled Trout with Blue Cheese Vinaigrette tossed Grilled Cauliflower, the Week of May 22, 2016.
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

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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.