Springtime SPROUT Salad w/ Ginger Dressing

Yes - Spring has sprung here in Vermont and life is good. Seeds are in the ground, the mudroom has transitioned into the sprout room! With that I am thinking light and this amazing salad caught my eye. Looks like dinner tonight!

This salad is easy to make, as proven by this light, fresh and visually stunning combination. Soaking the goji berries makes then juicy while also diluting their flavor, resulting in a taste that borders on a sweet cherry tomato! {I KNOW!! I am not a goji berry fan either - but eaten this way - I can not get enough.}. Feel free to sub in your favorite in-season veggies here- there are very few rules in salad making!!!

GINGER DRESSING

1/2C apple juice

2T    miso paste

2T    peeled fresh ginger root minced ( I like it pressed with a garlic press)

2Lg  medjool dates, pits removed, soaked in just a little water to soften, minced

1T+1t apple cider vinegar

*blend everything together until smooth. Leftovers will keep for about a week refrigerated. Makes 2/3C

THE GREENS!

1/4C gogi berries

1C    hot water

1Lb  mixed greens or baby lettuces

1/4lb sunflower sprouts ( or sprouts that you have in the fridge)

6      English radishes ( mild ones) sliced paper thin

A few pinches of minced fresh garden herbs such as thyme, tarragon or basil

Ginger dressing!

Edible garden flowers!! ( OPTIONAL - you can get these at Whole Foods if yours are not ready yet!.. I like to  plant nasturtiums in my garden just for salads. They grow anywhere and give a nice little pepper to your greens!)

*place the goji berries in a small bowl or glass container and pour the hot water over them. Steep for 30 minutes or longer until berries plump; Strain.

*In a large salad bowl, toss together greens, sprouts, radishes, soaked goji berries and herbs. When ready to serve, gently toss with as much ginger dressing as desired, mixing with your finger tips to avoid bruising the greens. Garnish with the flower petals and serve immediately. Serves 4-6 or if I am eating 1 BIG bowl of greens for me ;)

Liz CotterComment