Sprout and Ribboned Veggie Salad

Ease of preparation rating: Easy

Yield: 4 servings

Ingredients:

Salad

4 cups (1 L) assorted sprouts of your choice (sunflower, pea, mustard sprouts in any combination)

1 cup (240 ml) ribboned carrot

1 cup (240 ml) ribboned cucumber

1 cup (240 ml) ribboned yellow zucchini

Vinaigrette

¼ cup (60 ml) red wine vinegar
2 tablespoons (30 ml) Dijon mustard

1 tablespoon (15 ml) minced shallots

½ cup (120 ml) sunflower oil

Salt and pepper

½ cup (120 millilitres) toasted pine nuts, for topping

Method:

For the salad, in a large bowl, combine sprouts, carrot, cucumber, and yellow zucchini. Toss gently.

For the vinaigrette, add red wine vinegar, Dijon, and shallots to a small bowl or jar. Whisk with a fork to combine. Slowly pour in oil, whisking to emulsify. Season with salt and pepper.

Drizzle vinaigrette on top of sprouts and ribboned vegetables. Toss gently to combine and arrange on a platter.

Sprinkle top of salad with toasted pine nuts.