Low Carb Sprout Salad

Sprout salad with red and yellow peppers.

Servings: 6

Ingredients

• 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

Directions

• 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)