Baby Greens and Sprouts Salad

Yield: 6-8 servings.


For Asian vinaigrette: (makes about 11/4 cups)

For salad:


  1. Whisk together all vinaigrette ingredients, Let stand for 30 minutes at room temperature to allow the flavors to combine. Refrigerate until ready to use.
  2. Rinse all the salad greens well. Spin or pat them dry.
  3. Arrange the greens on salad plates and top with the bell peppers, tomatoes, carrots and sprouts.
  4. Lightly dress each salad with the vinaigrette. Serve immediately.

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