^[1]I often make this salad when I want a refreshing companion to a warm, hearty dishes. This salad somehow says “spring” and feels cleansing, though I like it any time of year.

Serves: 4

• 4 to 6 ounces tender greens (baby greens, arugula,
  baby spinach, watercress, or a mixture)
• 1 cup green sprouts (I like sweet pea shoots,
  but use your favorite)
• 1 Granny Smith (green) apple
• 1/2 medium daikon radish, peeled and sliced
  (or substitute one good -sized white turnip)
• 2 large stalks celery or bok choy, sliced
• 1/2 medium cucumber, unpeeled, cut in half lengthwise and sliced
• Flaxseed or olive oil and lemon juice to taste, or your favorite dressing
• 1/4 cup toasted pumpkin seeds, optional

Combine in a salad bowl, toss, and serve.

Variation: Add two golden beets, either peeled and sliced raw, or cooked in their skins, then cooled, peeled, and diced.

• Here are more of VegKitchen’s Colorful Green Salads. ^[2]