Photo: James Baigrie; Styling: Randy Mon
Yield
Serves 6

Time: 30 minutes. Using a mix of small-to-larger and delicate-to-crunchy greens makes this salad lively. The vibrant dressing contains only a teaspoon of oil.

How to Make It

Step 1

Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.

Step 2

Meanwhile, preheat oven to 350°. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.

Step 3

Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.

Step 4

In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.

Step 5

Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.

Step 6

Note: Nutritional analysis is per serving.

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Ratings & Reviews

portland's Review

Elsa94123
May 04, 2012
although i liked this salad, very pretty too, the taste is not outstanding enough to want to repeat reducing one pint of carrot juice to make the dressing.

Elsa94123's Review

portland
March 03, 2012
N/A

finchcat's Review

finchcat
May 28, 2009
This is really really good, so healthy too. It's addictive, when I make it people keep picking at it until the platter is totally empty. A great salad with asian flavored meals, or a salad buffet. I'm making it today for a ton of people along with: Fried rice, Asparagus stir fry, Kale and seaweed salad, Snow peas and mushrooms, Sesame tofu in lettuce cups, Lemongrass meatballs in lettuce cups, Carrot ginger soup, Mango and berries salad