Crunchy, sweet and so full of color! Enjoy
Sunflower sprout salad: Approximately 4 cups of sunflower sprouts, 5 med. beets; baked and sliced, 1/4 cup of chopped walnuts, a handful of dried cranberries, and 2 Tablespoons feta cheese and 2 sliced celery stalks.
Dressing: 1 Tablespoons agave nectar, 3 Tablespoons balsamic vinegar.
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