Individual Servings
Chopped lettuce base
Cottage Cheese Scoop
2 slices avocado
2 slices tomato
Toasted sunflower seeds
Pine nuts
Top with blue cheese dressing
1/3 C. blue cheese
1 C. yogurt
1 C. sour cream
1 C. mayonnaise
2 t. wine vinegar
1 t. garlic salt
3 t. minced onion
2 t. lemon juice
½ t. lemon pepper
Cover with:
alfalfa sprouts
To make sprouts:
Soak 3 T. alfalfa seeds in cold water overnight. Drain & spread in a thin layer on a piece of clean terry cloth placed in the bottom of a large flat pan that is at least 2 inches deep.
Cover with foil and set aside for 3 days. Sprinkle with water, lightly every 4 or 5 hours during the day and then recover. On the third day continue to sprinkle but leave cover off. Sprout tops will turn green during the day. Pluck sprouts off terry cloth and put in a covered jar in the refrigerator. Sprouts will keep well for about 3 days. Use in salads, sandwiches, wraps, etc.
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