Peachy Sprout Salad Recipe
Ingredients
| 8 unsulphured dried peach halves | ||
| Water | ||
| Lettuce leaves (Boston, romaine, or leaf) | ||
| Alfalfa sprouts | 1 1/2 Cup (16 tbs) | |
| 1 cup blanched almonds, flaked or finely grated in a Moulinex grinder | ||
Directions
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.
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.
Chef
