Author Notes
Bean sprout salad…it doesn’t get much healthier than this. Delicious too! I used a combination of lentil, pea, adzuki and garbanzo sprouts, but you could use whatever sprout combination you like. I don’t usually use garlic in my salad dressings, but the hardy little sprouts can handle it. The cherry tomatoes add a nice freshness to the salad and the baby corn adds a bit of fun. —The Cautious Vegetarian
Ingredients
- Dressing
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1/2 teaspoon
cumin seeds
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5 tablespoons
olive oil
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2 tablespoons
lemon juice
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1
small clove garlic, crushed
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salt & pepper to taste
- Salad
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8 cups
baby spinach
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8 ounces
mixed bean sprouts
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1 cup
cherry tomatoes, halved
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1 cup
baby corn pieces
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2 tablespoons
red onion, thinly sliced
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1 handful
Italian parsley, chopped
Directions
- Dressing
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In a small frying pan, toast the cumin on high heat for a minute or two, shaking the pan to move the seeds around. Place in your mortar, and crush with a pestle until coarsely ground. Place in a small bowl. Add the oil, lemon juice, garlic and salt and pepper. Whisk to blend. Set aside.
- Salad
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Wash the spinach and dry in your salad spinner. Place into a large bowl and set aside in the fridge.
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Put the sprouts, tomatoes, corn and red onion into a medium bowl. Add the parsley and half of the dressing. Toss to coat. Refrigerate.
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When ready to serve, toss the spinach with the remaining dressing. Place onto a large platter. Top with the sprout mixture and serve immediately.
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