This fresh, crunchy salad is loaded with nutrients; add cubes of sautéed, firm tofu for a full meal with crusty whole-wheat rolls.
4 tablespoons sunflower seed oil
1 tablespoon rice vinegar
1/2 teaspoon salt freshly ground black pepper, to taste
3 cups organic or homegrown sunflower sprouts
1/4 cup toasted sunflower seeds
1/4 cup toasted, chopped cashew nuts
2 seedless tangerines or tangelos, peeled and sliced thin
Whisk oil, vinegar, salt, and pepper together in a salad bowl. Add other ingredients and toss well.