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Author Notes: This is a salad that just works. I think I started making it for Easter when the blood oranges and sprouts appeared at the same time in the farmers' market. Who knew a person who doesn't like peas could like them in the sprouted form. This salad doesn't need a dressing since the juice of the blood oranges does the trick. —Judy at My Well Seasoned Life
Makes: a large bowl full
bunch Pea sprouts cleaned
small fennel bulb
- Over a small bowl peel and section the blood oranges.
- Thinly slice the fennel.
- Medium dice the tomatoes
- Place cleaned pea sprouts in serving bowl. Add the rest of the ingredients. Add salt and pepper. Toss. I like to finish with a large grain sea salt but that's up to you.
- This recipe was entered in the contest for Your Best Citrus Recipe