Spicy Sunflower Salad with Carrot Dressing

Dressing

1 pt. fresh carrot juice

3 tablespoons fresh lime juice

1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne

1 teaspoon Asian (toasted) sesame oil

1/4 teaspoon kosher salt

Salad

1/2 cup sunflower seeds

1/2 large orange or yellow bell pepper

6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)

1 1/2 cups lightly packed pea shoots or micro greens

1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish

1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

Step 1

Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

Step 2

Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

Step 3

Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

Step 4

In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

Step 5

Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

Step 6

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 129Calories from Fat 49

% Daily Value *
Total Fat 7g11%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 88mg4%
Total Carbohydrate 15g5%

Dietary Fiber 0.7g3%
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Spicy Sunflower Salad with Carrot Dressing