Jonathan's Apple Pecan Sprout Salad

Not all of these sprout varieties are always available at every retail outlet—not to worry. Just try to get as good a mix as you can to boost the flavor and texture of your salad.

  • 2 ounces Jonathan’s Organic Mung Bean Sprouts
  • 2 ounces Jonathan’s Organic Pea Shoots
  • 2 ounces Jonathan’s Organic Broccoli Sprouts
  • 2 ounces Jonathan’s Organic Munchin’ Mix
  • 1 crisp sweet apple, chopped
  • 2 ounces pecans, toasted & chopped
  • 2 ounces Great Hill Blue cheese or other local blue cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon honey
  • Coarse salt and freshly ground pepper to taste

Put the sprouts on a big cutting board and chop them once each way; you want them to end up roughly 1 inch long. Place in a salad bowl and add the apple, pecans, and cheese.

Whisk together the olive oil, vinegar, and honey, along with a good pinch of salt and a grinding of pepper. (Alternatively, you may use ¼ cup of your favorite balsamic vinaigrette.) Drizzle, toss, and serve.

Recipe Courtesy of Jonathan’s Organics.

Serves 4 before an entrée, 2 for lunch.

edible SOUTH SHORE profiled Jonathan’s Organics in our Spring 2011 issue, read it here.


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