1 pound spinach leaves, washed
2 tablespoons sunflower seeds
1 cucumber, sliced
1/2 cup sliced celery
1 sliced scallion
1 carrot, finely shredded
1 avocado, sliced or cubed
1/2 cup alfalfa sprouts
Place spinach leaves on serving platter; sprinkle with 1 tablespoon sunflower seeds. Top with a circle of cucumber slices. Pile celery and scallions in center of cucumber ring. Top with shredded carrot and remaining tablespoon of seeds. Layer on sliced or cubed avocado. Top with sprouts and garnish with a light sprinkling of sunflower seeds. Serve with a vinaigrette dressing flavored with Dijon mustard.
Preparation Time: 15 minutes
Approximate calories per serving: 150
Hearth Baked Bread
Alfalfa Sprout Salad
Helpful Hint: Many other vegetables can be used to vary flavors and color, such as shredded beets, sliced mushrooms, sliced zucchini or cauliflower.
Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973
I can see that you’ve taken this show on the road…very nice…these cards still give me chills…
Are those UVa salt & pepper shakers? Can you trace the provenance of the card and see if that recipe came from a Virginia alum? Of course you can! Thanks!
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