Peachy Sprout Salad Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group


 Unsulphured dried peach halves8
 Water1 Cup (16 tbs) (Adjust Quantity As Needed)
 Lettuce leaves4 (Boston / Romaine / Leaf)
 Alfalfa sprouts1 1⁄2 Cup (24 tbs)
 Blanched almonds1 Cup (16 tbs), flaked / finely grated in a moulinex grinder


1. Put the peaches in a jar. Pour enough water into the jar to cover the peaches. Cover the jar and refrigerate for 1 to 2 days. Drain the peaches.
2. Arrange the drained peaches on a bed of lettuce leaves. Top with the sprouts. Sprinkle with the nuts or make a nut cream dressing by beating the nuts with honey and a little water until mixture is thick and smooth. Spoon the nut cream over the sprouts.