Wonderful lunch :-)
This salad turned out quite nice... It was very easy to put together and had a re-freshing zesty flavor.
How to sprout beans
Sprout People has some good info on sprouting.
It took me close to 4 days to sprout the mung beans. I prefer them when the tails are very small, if you want them to be longer it will take you more than 4 days - I don't know how many because I haven't really tried that :-)
I had no special tools for sprouting I simply soaked them overnight in plenty of water and then drained them. I then spread the beans in a colander and put them in a warm place for 2 days. I chose my oven because its cold here, otherwise your counter-top would be fine. Twice or thrice a day I sprinkled them with water. And then after a couple of days they just sprouted :-)
They had no bad coloring, no funky smells or any kind of bitter flavor.
They tasted wonderful. Light and crunchy!
It is quite a commitment to start prepping for lunch 4 days in advance :-) just skip them if you don't want to trouble yourself too much.
(prep time 10 mins)
Bosc Pear 1 large (a little over 3/4 cup chopped)
Mung sprouts 1/3 cup
Red peppers 1/2 medium sized (1/2 cup chopped)
Salad greens 2 cups *I used Organic Girl's I heart baby Kale!
(baby kale, tango, baby spinach, baby green chard, green romaine, baby green oakleaf lettuce)
Red onions 1/2 Tbs - minced very fine
Garlic 1/4 Tbs - minced very fine
Macadamia nut oil 1 Tbs *I used Brookfarm Natural Macadamia Nut Oil
(I tend to consider most cold press nut oils as raw... I know some might not agree. So please don't use this if you have concerns)
Fresh lime juice 1 Tbs
Lime zest 1/4 tsp
Pink Himalayan salt 1/3 tsp
Fresh ground coarse pepper 1/8 tsp
Whisk together all the ingredients in a large bowl and keep aside.
You can use olive oil instead but macadamia oil was wonderful... very buttery and delicious. I highly recommend it.
Simply chop the pear and red pepper into chunky pieces.
Toss these in the vinaigrette along with the mung sprouts and pour over the greens.