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Serves 4 4 organic sun dried tomatoes, thinly sliced 1 head organic romaine lettuce, chopped 2 stalks organic celery, thinly sliced 1 organic orange pepper, cored and sliced 1 organic red beet 1/2 c. organic sunflower sprouts 1/4 c. organic raw pine nuts 1/4 c. Lemony Tahini Dressing (see below) Soak sun dried tomatoes for two hours. Thinly slice and set aside. Place lettuce, celery and peppers in salad bowl. Peel the beet, then using vegetable peeler shave off thin slices of beet into the salad bowl. Toss in sprouts and pine nuts. Add just enough dressing to lightly coat. Nutrition Facts Per Serving (84g): 70 calories (40 from fat), 4.5g total fat, .5g saturated fat, 0g trans fat, 0mg cholesterol, 105mg sodium, 8g carbohydrate, 3g dietary fiber, 4g sugars, 2g protein Lemony Tahini Dressing Makes 3/4 cup 1/4 c. organic raw tahini (Middle Eastern sesame paste) 1/4 c. warm water Juice and zest of 2 lemons 2 Tbs. organic tamari 2 Tbs. organic raw honey 1 organic garlic clove, minced sea salt to taste cayenne pepper to taste Place ingredients in a blender. Pulse until smooth. Adjust seasonings to taste. Store in refrigerator and use within 3 to 4 days. Nutrition Facts Per Serving (26g): 50 calories (45 from fat), 5g total fat, .5g saturated fat, 0g trans fat, 0mg cholesterol, 40mg sodium, 2g carbohydrate, 0g dietary fiber, 1g sugars, 1g protein |
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