Salad with Citrus Dressing
8 c. mixed baby salad greens2 c. cooked chickpeas (or 1 19oz can, drained & rinsed)
2 c. mung beans (or 1 19oz can, drained & rinsed)
1 c. alfalfa sprouts
1/4 c. pitted & sliced black olives
1/2 small red onion, thinly sliced
2 medium tangerines, peeled, sectioned & diced (seeds removed)
1 ripe avocado, halved, pitted, peeled & diced
2 Tb sunflower seeds, toasted (In a dry skillet until fragrant, abt. 5 min)
Dressing:
1/4 c. tangerine or orange juice
2 Tb lemon juice
2 tsp Dijon mustard
2 Tb flaxseed oil or extra virgin olive oil
salt & pepper
Whisk tangerine juice, lemon juice & mustard together in a small bowl. Slowly whisk in oil until thickened. Season with salt & pepper. (If using flaxseed oil, more seasoning may be required).