This recipe was adapted from a “raw food” website. The beans do take a full day and night soaking to sprout, but they are worth the wait. I was not able to use fresh pineapple due to the season, but canned pineapple (juices reserved) worked nicely. The recipe is as follows.
1 cup mixed sprouts (I used green pea sprouts, lentils, and black eyed peas)
1/4 of a red cabbage shredded
1 can of pineapple (juices reserved)
Olive oil
Salt and pepper
Combine the sprouts, cabbage, and pineapple in a large bowl. Toss to mix. In a separate bowl, combine the olive oil (as much as you desire to use as a dressing), reserved pineapple juice, salt, and pepper. Use the dressing as you eat the salad; meaning, don’t put the dressing on until you are ready to eat it. To add some protein and flavor, sprinkle in some parmesan cheese.
Nutritional information:
Pineapple Sprout Salad: 1 cup without dressing, 120 energy, 9 grams protein, 8 grams fiber
