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A plate of baby arugula and sprout salad, great for lunch or a light dinner.

Baby Arugula Sprout Salad Recipe

Print Recipe
Enjoy the mild, peppery taste of baby arugula and sprout salad with homemade citrus dressing!
Course salads
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 -6 servings
Calories 325
Author Cheryl Najafi

Ingredients

dressing

salad

  • 2 cups baby arugula
  • 4 cups mixed sprouts we used broccoli and bean sprouts and microgreens
  • 1/2 cup pumpkin seeds toasted

Instructions

  • In a medium bowl, whisk together olive oil, lime juice, mustard, honey, salt and pepper until an emulsion has formed and the ingredients have come together. Toss the arugula and sprouts until thoroughly combined.
  • Pour dressing over greens, toss again then sprinkle with toasted pumpkin seeds. Serve immediately.

Notes

Whole grain honey mustard is great in homemade dressing because the flavor is so refined!

Nutrition

Calories: 325kcal | Carbohydrates: 27g | Protein: 23g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 132mg | Potassium: 6mg | Fiber: 12g | Sugar: 1g