| 3 cps. Mung bean sprouts | 4 TB. Roasted pumpkin seeds |
| 1 bunch watercress (or other greens) | 1-2 TB. Flaxseed Oil |
| 1 cp. Sliced carrots | 1-2 TB. Brown rice, Apple Cider, or Umeboshi vinegar |
Bring a pot of salted water to a boil. Drop in sprouts and blanche 15-20 seconds. Scoop the sprouts out of the pot, place in a colander and rinse under cold water to stop the cooking. Repeat with watercress and carrots. Cook the carrots up to 60 seconds. Roast organic, unsalted pumpkin seeds in oven on cookie sheet for 10-14 minutes at 300 degrees. Coarsely chop or grind in a nut grinder or blender. Combine the flaxseed oil and vinegar and toss with the vegetables along with the pumpkin seeds.
NOTE: This is an excellent salad for transition from winter to spring. You can add other sprouts as well, but don’t cook the fine, thin sprouts.
