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
a large bowl full
Pea sprouts cleaned
small fennel bulb
In This Recipe
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.