Sprout Salad

Lunch time the day before grocery day can be a depressing prospect.  I looked around my kitchen and found 1/4 of a loaf of bread, half a tomato, a few spoonfuls of left over couscous, a bit of red cabbage, and some Grape Nuts cereal.  I was at a loss as to how to make lunch happen from those scant ingredients.  Luckily, thanks to my never ending sprout project, I actually managed to make a healthy and filling lunch from almost nothing.  I had two jars of a mixture of quinoa, red lentils, brown lentils, and mung beans sprouting.  Fortunately, they were done just in time.  The best part is that I used up everything left over instead of letting it go to waste.  You all know how I feel about wasting food!

Improvised Sprout Salad

Ingredients:

• Handful coarsely chopped red cabbage
• 1/4 cup cold Israeli couscous
• 1/2 cup sprouts
• 1/2 tomato, chopped
• Olive oil
• Balsamic vinegar
• Salt and pepper

Directions:

1. Place everything but oil and vinegar into salad bowl.
2. Lightly mist with olive oil.
3. Add a few shakes of balsamic vinegar.
4. Top with salt and pepper to taste.
5. Stir it all up and eat!

Enjoy!