Salads

Sprout Salad

Prep Time:10 minutes

Yields:4 servings

  • 1/2 cup daikon, cut into match sticks or grated
  • 1/2 cup carrots, cut into match sticks or grated
  • 1 teaspoon sea salt
  • 1 cup mung bean sprouts
  • 1 cup alfalfa or radish sprouts
  • 1 bunch watercress or arugula, washed and chopped

Dressing:

  • 2 tablespoons tahini
  • 1 tablespoon umeboshi paste
  • 2 tablespoons lemon juice
  • 1 tablespoon mellow white miso

Directions:

  1. Mix carrots and daikon with sea salt, let sit while you prepare remaining ingredients.
  2. Wash sprouts well and place in a large bowl with the greens.
  3. Combine dressing ingredients in a small bowl and mix well.
  4. Add daikon and carrot to the salad bowl.
  5. Pour dressing over salad and toss until well coated.

Grated Daikon Salad

Prep Time: 5 minutes

Yields: 4 servings

  • 1 6-inch piece daikon
  • 1/2 bunch flat leaf parsley, finely chopped
  • 4 tablespoons umeboshi plum vinegar
  • 3 tablespoons walnut oil

Directions:

  1. Grate daikon and place in a salad bowl.
  2. Blend remaining ingredients and combine with daikon.
  3. Chill for 15 minutes.

 

 

Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time: 10 minutes

Cooking Time: 5 minutes

Yields: 4 servings

 

2 large bunches dandelion greens

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup hazelnuts, coarsely chopped

1 tablespoon balsamic vinegar

Sea salt and pepper to taste

 

Directions:

 

Wash greens, remove stems and chop into 3/4-inch pieces.

Place greens in a large mixing bowl.

Heat oil in a sauté pan on medium.

Add garlic and nuts, stirring constantly for 2 minutes.

Stir in vinegar, salt and pepper.

Pour the hot vinaigrette over the greens and toss well.