Carrot - Alfalfa Sprouts salad sandwich

Carrot - Alfalfa Sprouts salad sandwich

This month Latha is hosting WBB with combi breakfasts as the theme. Thanks to the enthusiasm and dedication of my fellow bloggers who have kept the event going despite my prolonged absence from the blogging scene. If Latha is ok with a salad in a sandwich as a combi thing, then this is my entry for her.

31st Aug is the last date for sending her entries.

Carrot - Alfalfa Sprouts salad sandwich

Sorry about the break that just kept getting longer and longer. This is an attempt to stick to my promise of getting back before the month of August ends and it is about a refreshing inspiring breakfast I had this morning.

Alfalfa sprouts are one the most delicate sprouts you will find in a supermarket. I don't usually find them in mine, so when I do find them, I like to bring them home. These are nutritional powerhouses belonging to the pea family. More info here. In short they are very rich in most vitamins, protein and calcium and is a commonly used tonic in homeopathic medicine.

I usually saute them for a few seconds on high heat to kill any bacteria that could be harbouring as a result of water used for sprouting and this reduces their volume considerably.

Although I have stuffed the salad in a sandwich for a hearty breakfast, you can eat the salad as it is along with a soup for a light lunch, or serve it as one of the courses for a dinner party.

Carrot - Alfalfa Sprouts Salad

Time taken - around 15 min

Serves 2 or enough stuffing for 4 sandwiches

Carrot - Alfalfa Sprouts salad sandwichThis month Latha is hosting WBB with combi breakfasts as the theme. Thanks to the enthusiasm and dedication of my fellow bloggers who have kept the event going despite my prolonged absence from the blogging scene. If Latha is ok with a salad in a sandwich as a combi thing, then this is my entry for ...

Summary

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    Ingredients

    Medium carrots, scraped and shaved / grated
    2
    Alfalfa sprouts
    1 cup
    Garlic, smashed and minced
    1 clove
    Sunflower /olive oil
    1 tsp
    Salt
    1/4 tsp
    Freshly ground black pepper
    More balsamic vinegar
    1 tbsp
    Few fresh basil leaves, torn
    Extra: raisins / walnuts / candied nuts
    optional

    Steps

    1. In a non stick pan, heat the oil. Saute the garlic for a few seconds.
    2. Add the sprouts and saute on high heat for 10-20 seconds.
    3. Toss the grated / shaved carrots in the pan and remove the contents into a bowl.
    4. Let this cool for 5 minutes.
    5. Season with salt and pepper, balsamic vinegar.
    6. Toss in the torn basil and nuts if using.
    7. Refrigerate if serving as salad.

    For sandwich, spread your favourite chutney on one slice, load with the salad and eat immediately.

    Carrots can be easily replaced by zucchini in this salad and fresh basil with any other fragrant herb of your choice.

    I would love to send this to Greedy Gourmet for Snackshots # 6 if it is not too late already :)

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