How to Make Sunflower Salad

Try this tasty, healthy recipe.

| January/February 2000

Serves 4

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.

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