Alfalfa Sprout Salad


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.

Serves: 4

Preparation Time: 15 minutes

Approximate calories per serving: 150

Suggested Menu

Lentil Soup
Hearth Baked Bread
Alfalfa Sprout Salad
Carrot Cake

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

3 thoughts on “Alfalfa Sprout Salad

  1. Annie

    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!

  2. Pingback: Alfalfa Sprouts Salad? Vintage Recipe Cards | Alfalfa Sprouts Reviews

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