Olive-Sprout Salad

From: Gardens at Our Fingertips
Page 21
by Gene Monson and Pam Lazaris
Published by Sproutamo Corporation, Lake Mills WI, USA

1 cup olives - green, pimento, black, or any combination of olives
1/2 cup celery, sliced
1/2 cup red pepper, chopped
3 1/2 cups of any combination of the following sprouts:
Lentils, Peas, Mung Beans, Wheat, Rye, Garbanzo, Peanut, Fenugreek, Sunflower
Optional add-ins: broccoli or cauliflower florets, other fresh veggies
2 tablespoons cold-pressed virgin olive oil
2 tablespoons juice from olive jar

Combine all ingredients and Enjoy!

And Bill's Spicy Version:
Make the Olive-Sprout Salad, but instead of the celery and red pepper, substitute 6 ounces (half a 12-oz jar) of Mild or Hot (!) Giardiniera Peppers or Garden Vegetable Mix, allowing some of the juice into the salad. Add sprouts and optional add-ins, but not the additional olive oil and olive juice. Add 2 ounces crumbled Feta Cheese. Yum!

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