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Low Carb Sprout Salad

Sprout salad with red and yellow peppers.

Servings: 6


12 oz Sprouts, mung bean, mature, fresh, 1 container
1 medium red bell peppers , seeded and sliced
1 medium yellow bell peppers , seeded and sliced
1 tbsp olive oil
1/4 tsp low sodium soy sauce
1 pinch fresh lemon juice , about 1 squirt of lemon juice
1 tbsp cold water
2 tsp sweetener (sugar substitute) , equal to 2 teaspoons sugar
2 medium garlic cloves , peeled and minced
3 tbsp chili sauce (optional)
1 pinch salt and pepper , to taste
2 tbsp sunflower seeds (optional)
2 tbsp Sprouts, radish, fresh

Wash and dry sprouts. Place in a bowl with the diced pepper.
Whisk the dressing ingredients together and pour over the sprouts.
Garnish with sunflower seeds. (optional)





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