For about 4 weeks now, for the most part, I’ve been eating a big salad for my dinners. It really has been a nice change not thinking too hard what, how or where I’ll have my dinner so that’s good. I’ve been sleeping better as well without the ‘stuffed’ feeling at bed time. I’m thinking that my salads need a little pick me up at this point though just to keep things interesting. So I’ve been sprouting my way to salad heaven for a few weeks. They are probably the least expensive ‘greens’ you can use in a salad. Not to mention growing them on a kitchen counter, with no dirt, in November, in the city………..awesome!
These Radish sprouts are some of my favorites. They have a slight heat to their taste, not much, but similar to full grown radishes. They’re pretty. They grow very quickly and last for up to a week in the fridge if you wash them well, dry them well and then store them in a sealed container. I use a glass Mason jar to store mine and it works great. I’ve posted this web site for more sprouting info several times before and here it is again now: The experts, Sprout People.
The fresh tangerines here can be substituted with any seasonal citrus and really add a freshness and subtle tang along with the vinaigrette. Add in your own favorite salad veggies and I know you’ll be making this one often.
For the vinaigrette, soak 2 large, pitted dates and 4 – 5 tangerine sections and 1 Tbs. candied Ginger in 4 oz. of rice vinegar.
After 30 minutes, transfer the soaked dates, ginger and tangerine with the vinegar to a blender.
Add in 1 tsp garlic powder, 2 Tbs ground Flax Seed, pinch of Red Pepper, 1/4 cup Tamari soy sauce, 1/4 cup Olive Oil, 1/2 tsp Sea Salt.
Blend well and then strain through a sieve. You’ll need to push the vinaigrette through the mesh with a spoon to strain out the chunks.
A light flavor punch to liven up the greens without taking away from the fruit.
Make a big batch if you try this one, you’ll want to have it on hand.
one year ago I was watching a big pan of these brown up for dinner….Mom’s Stove Top Sliced Potatoes with Onion
More from my site
- Baby Bok Choy with Black Bean Sauce
- Ginger Pumpkin Bread Pudding