The other thing everybody talks about in January, I mean, besides resolutions and, well, this year in mainland America, the pipes-freezing cold that stretches all the way from the Upper Pennisula to our version of it here in Tennessee, is sickness. Everybody’s sick. Or if you aren’t sick, you’re getting over being sick or trying desperately not to get sick, and so, in the name of boosting immunity for you, you, and all of us, maybe it’s time to talk about sprouts? I love sprouts. I mean, I looooove sprouts. Sprouts are fresh and crunchy and weirdly easy to learn to enjoy, even if the first time you ever ate them was when you were, oh, in your late 20s. They run a little pricey in the produce section (although you could always grow your own
Sprouts are super concentrated in vitamins, antioxidants, and minerals, having been harvested in their young, sprouting stage of growth—In alfalfa sprouts, for example, you get Vitamin K (good for blood clotting!), Vitamin C (go immunity!), and, here’s an important one, phytoestrogens, which may reduce your risks for all kinds of diseases bigger than winter colds, such as heart disease, cancer, and osteoporosis, according to Michael T. Murray, author of Encyclopedia of Healing Foods
Anecdotally, I can tell you sprouts are probably the #1 food in the entire world that I am guaranteed to feel an energy boost after eating. Mark it down, documented fact, Shanna Mallon, age 31: Sprouts make me feel good!
You can put sprouts in smoothies, you can put sprouts on sandwiches, you can pile them on a plate with a little salt and go to town (surprisingly delicious!). Also, as we did in this recipe, you can add them to a leafy green salad with a crazy, complex, tangy, spicy, sweet vinaigrette. My brother-in-law said it was one of the best salads he’s had in a long time. Actually, he stopped eating, looked at us both across the table, and then said it was one of the best salads he’s had in a long time, with such authority and confidence, I laughed out loud. He was right, though. This is some salad.
Print Leafy Sprouts Salad with Sorghum Chili VinaigretteBy: FoodLovesWriting.com
Serving Size: 4
I'm not kidding when I say, one bite into this salad, Tim's brother exclaimed something about how it was the best salad he'd had in a while (nor am I kidding about the fact that such an exclamation is really saying something when it comes from a salad lover like either of those two). Sweet and rich from the sorghum, deeply tangy from the balsamic, and just a little hot from the chili powder, smoked paprika, and cayenne, this salad's dressing is a showstopper---a wonderfully flavorful way to enjoy a big bowl of fresh greens and sprouts.
Ingredients:
Directions:
In a large (3- to 4-quart) serving, mixing, or salad bowl, combine torn lettuce, sprouts, sliced beets, sliced onion, and sliced tomato. In a separate, small bowl, vigorously whisk together dressing ingredients until fully combined. Pour dressing over salad mixture; salt and pepper to taste. Serve immediately.
Notes
As I girl born and raised in Chicago, the first time I heard of sorghum was when the man eight hours south of me mentioned it on one of our long-distance phone calls. Being in Tennessee, Tim had ready access to sorghum, I now know, as it's easy to find at most grocery stores and food purveyors. As far as I know, however, it's still tough to find in most parts of the country, although it is available online---this one