salad recipes - Big Sur Salad

1 red pepper
8 cups mixed lettuce greens
1/2 cucumber, sliced
2 cups sunfl ower sprouts
8 marinated sundried tomatoes (see p. 106)
2 cups buckwheat sprouts

1. Cut red pepper in half vertically. Remove seeds and grill or broil the fl esh until just starting to blacken.
Remove from heat and slice each half into six.
2. Toss the salad greens with your choice of dressing (see p. 79) and place in two large salad bowls.
Arrange red peppers and cucumber slices around the edge of each bowl.
3. In the centre of each salad, place a pile of sunfl ower sprouts. Top with sundried tomatoes and
buckwheat sprouts. Drizzle with 1 teaspoon of dressing and serve.
Serves 2


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