You most likely have seen articles recently, as well as over the last few years, regarding food poisoning outbreaks traced back to sprouts. Many restaurants and grocery stores have stopped using and selling them. Fortunately you can find the freshest, healthiest sprouts of all kind at your local farmers market. Look for them and give sprouts a try. They are great to toss in salads, put on sandwiches or place over cooked grains. I will be preparing this recipe at the Palm Springs Farmers Market tomorrow!
4 Ounces Sunflower Sprouts (sometimes called sunflower greens) 1 Grapefruit (any kind) segmented 2 Tablespoons Lime Juice 1 Tablespoon Olive Oil 1 Tablespoon Honey or Agave 2 teaspoons Red Wine Vinegar 1 Pinch Salt and Pepper 3 Tablespoons Thinly Sliced Sweet Onion 12 Teardrop Tomatoes 2 Tablespoons Toasted Sunflower Seeds
Pick through the sprouts and remove the empty shell that still clings to some of them.
Rinse and spin dry.
Sprouts should be well drained, not wet.
Cut grapefruit into skinless segments.
Chop segments a few times and toss into a mixing bowl.
Squeeze any juice left in the grapefruit into the bowl.
Slice tomatoes into thirds.
Slice onion thin.
Place both into the bowl.
Add all other ingredients to the bowl.
You can place the sunflower seeds in at this time or sprinkle over after serving.
Toss and serve.
Salad can also be left to marinade for ten minutes before serving.