Cranberry Spinach Salad with Sprouted Beans
Fresh cranberries and sprouted beans make this seasonal salad a super food.Cranberries provide powerful antioxidants found to help protect against cellular and DNA damage, cardiovascular and liver disease, urinary tract infections and even cancer.Cook your own cranberries to enjoy these tart little delights without the excessive sugars found in most prepared cranberries. Adding a dash of lemon juice is the secret to these delicious low-sugar cranberries.Sprouted beans can provide increased vitamins and micronutirents and be easier to digest. You can buy beans already sprouted or sprout your own.We served this salad with a side of homemade hummus and crunchy carrot sticks for a delightful, satisfying breakfast.It would also make a healthy, packable lunch for work or school.Enjoy!
Ingredients
- Spinach
- Cranberries
- Avocado diced
- Red onion diced
- Braeburn or Granny Smith apple or other tart apple, diced
- Sprouted beans
- white balsamic vinegar
- Lemon juice
- salt
- pepper
- Toasted walnuts or pecans optional
- olive oil optional
Instructions
- Sprouted Beans (I like to make a big batch and use it through the week). We found these TruRoots Organic Sprouted Bean Trio at Costco, you could use other brands or sprout your own. Here are the official instructions on the package: Combine 1 cup TruRoots Organic Sprouted Bean Trio and 3 cups water in a medium sauce pan. Bring to boiling over medium heat. Reduce heat to low, cover and simmer 5 minutes. Remove from heat and let stand covered for about 10 minutes. Drain, as needed. Makes 4 servings.
- Cranberries: 2 Cups fresh organic cranberries 3-4 small packets stevia 2-3 tsp honey water to cover cranberries in pot Juice of 1/2 lemon Wash and drain cranberries. In a pot, combine all ingredients (except lemon) and bring to a boil. Reduce heat to medium and simmer for 10-15 minutes. Add lemon juice. Cool and serve.
- Dressing: White balsamic vinegar Fresh squeezed lemon juice Olive oil (optional) Salt Pepper