All-Star-All-Sprout Salad

All-Star-All-Sprout-Salad-panorama

Without a greenhouse or expensive equipment, it’s hard to imagine a reality in which you can have fresh and local greens every day. Sprouts, however, are easy to cultivate, mature very quickly, and really pack a nutritional punch. The best part is, you can use them for some great recipes!

The following is an excerpt from Year-Round Indoor Salad Gardening by Peter Burke. It has been adapted for the web.


All-Star-All-Sprout Salad

Yield: 4 servings

Ingredientschopping sprouts

1 cup (236.8 ml) chopped sunflower greens
1 cup (236.8 ml) chopped pea shoots
1 cup (236.8 ml) chopped radish greens
1 cup (236.8 ml) chopped buckwheat lettuce
1/2 cup (118.4 ml) chopped broccoli greens

Dressing

2 tablespoons (29.6 ml) sunflower oil
2 tablespoons (29.6 ml) balsamic vinegar
Herb salt to taste

Procedure

  1. Mix the chopped greens in a bowl with the herb salt.
  2. Add oil and vinegar and toss. I know it sounds too simple, but trust me this is one of the best; give it a try at least once. If you are not sure that you’re going to finish the salad, just mix half greens with half the dressing because the salad won’t keep that well if it has dressing on the greens.

Variation: Add 2 peeled and grated carrots to add a contrasting color and body to the salad. Any salad is enhanced with one ripe avocado, peeled and diced.


Sam’s Wilted Sunflower-Kale Salad

Yield: 4 Serving

My stepdaughter Samantha and I enjoy trading recipes. is one is a jewel. I would normally say that it does not store well, but in fact that has never been a problem—the bowl is always empty by the end of a meal.

Ingredientssunflower salad

2 cups (473.6 ml) chopped kale
2 cups (473.6 ml) (about 2 small trays) chopped sun flower greens
1⁄2 red onion, sliced extremely thin and chopped into 1-inch (2.5 cm) lengths
1⁄2 cup (118.4 ml) raw cashews, chopped 3⁄4 cup (177.6 ml) pineapple chunks in light syrup
3⁄4 cup (177.6 ml) manchego cheese, shaved

Dressing

Juice of 1 lemon
2 cloves of garlic, pressed or diced
1⁄2 cup (118.4 ml) olive oil
Salt and pepper to taste (my suggestion is to go heavy on the pepper)

Procedure

  1. Mix the dressing first and let it set while you make the salad.
  2. Steam the kale until it’s tender. (It takes a while to make kale tender! Could be 10 minutes.)
  3. Chop the sun flower greens longer than usual, about 1 inch (2.5 cm).
  4. Mix the onions, pineapple, and sun flower greens.
  5. Drain excess water from the kale and mix it into the other ingredients while it is still warm enough to wilt the sun flower greens.
  6. Just before serving add the dressing, cashews, and cheese, and toss.

Variations: Use pine nuts instead of cashews. Use fresh spinach instead of kale, and warm the salad dressing to pour over the salad and wilt the greens. Use asiago cheese in place of manchego cheese.


Recommended Read

Grow Your Own Salad Indoors: No Garden? No Problem!

The Low-Tech Medicine Cabinet

Read The Book

Year-Round Indoor Salad Gardening

How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days

$29.95

Enter your email to sign up for our newsletter and save 25% on your next order

Recent Articles

Milkweed Bud Pizza with Bacon and Pickled Turnips

Nothing says “spring” like a fresh, foraged meal! Savor the flavors of the season with this Milkweed Bud Pizza recipe.

Read More

Reaping the Harvest: Tools for the Harvest

So you want to start reaping your harvest, but you’re not sure where to start? Learn how to break down the options of harvesting tools!

Read More

Sprouted Amaranth Alegria Energy Bars

One simple and healthy way to breathe life back into your diet is by sprouting your own seeds. You can make nutrient-rich sprouts from all kinds of edible seeds right in your own kitchen. Sprouts are incredibly versatile too! You can make chickpea sprout hummus, salads, or in this case: energy bars! The following is…

Read More
oyster mushrooms

A Guide to Growing Oyster Mushrooms Indoors

What’s so great about oyster mushrooms? First, you can add them to the list of foods that can be grown indoors! They are tasty, easy to grow, multiply fast, and they love a variety of substrates, making oyster mushrooms the premium choice. The following is an excerpt from Fresh Food from Small Spaces by R. J.…

Read More

Simple Maple Morsels: Maple Shortbread Bars & Rosemary Walnut Scones with Maple Glaze

Maple is a special addition to any recipe and cozy way to enjoy the marvelous sweetness of maple. Perfect with coffee or tea and delicious everyday snacking!

Read More