Ok, so you are definitely discovering just how “lazy” I am!! When I get home from work, I’m tired, hungry and I need food NOW!! I’m not sure if you are the same way?
So once again a salad that is ready quickly, this one maybe 15 minutes instead of 10 minutes.
Red Pepper Dressing:
- 3 -4 red peppers, centres removed and shopped
- 2-3 cloves garlic (or to taste, we love garlic)
- juice of 1/2 lemon
- 1/4 cup raw tahini
Using food processor or blender add red peppers and process/blend until smooth. Add garlic, lemon juice and tahini and blend further until smooth.
- 1 box organic mixed greens (1 large 11oz box) or use spinach, romaine or your favourite greens
- 1 bag bean sprouts
Toss together spinach and sprouts, add red pepper sauce (we used all the sauce, but add to taste and keep leftovers in a jar in the fridge and use within a few days). Toss and serve.
Options: To add more “substance”, you can use sprouted grain such as buckwheat, quinoa or wild rice. Or you can included cooked, i.e. I cooked buckwheat (1 cup buckwheat, 3 cups water – cook like rice for 15-20 minutes and let stand another 5-10 minutes). Once cooked, I add a touch of olive oil and fresh ground pepper as well as a few dried hot peppers to the buckwheat , toss together and serve on the side with the salad. We had leftovers (as we almost always do), I usually make enough salad so that it stretches for our lunch the next day. In this case, I tossed the leftover buckwheat with the leftover salad, added a little more spinach and voila, we had our lunch to take to work the next day!!