Spicy Sunflower Salad With Carrot Dressing

• Dressing
• 1 pt. fresh carrot juice
• 3 tablespoons fresh lime juice
• 1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
• 1 teaspoon Asian (toasted) sesame oil
• 1/4 teaspoon kosher salt
• Salad
• 1/2 cup sunflower seeds
• 1/2 large orange or yellow bell pepper
• 6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)
• 1 1/2 cups lightly packed pea shoots or micro greens
• 1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish
• 1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients.
2. Meanwhile, preheat oven to 350u0b0. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes. Let cool.
3. Trim off membrane and curved ends of bell pepper. Cut pepper lengthwise into very thin slices.
4. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed. Pour seeds and dressing on top; mix gently. Season with salt to taste.
5. Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.
6. Note: Nutritional analysis is per serving.

dressing, fresh carrot juice, lime juice, sriracha, asian, kosher salt, salad, sunflower seeds, orange, sunflower sprouts, shoots, sprouts, long

Taken from www.myrecipes.com/recipe/spicy-sunflower-salad-with-carrot-dressing (may not work)