200205a
Slightly spicy due to the watercress, an unusual flavor
Contributor:
Sandy Seiler
watercress, pumpkin seeds
Ingredients:
2 bunches of watercress, chopped
3 red bell peppers, julienne
1/2 C pumpkin seeds, ground
3 T dehydrated onion, or fresh minced onion to taste
1-2 garlic cloves, pressed
small pieces of fresh ginger, pressed (use garlic press)
1/2 lemon juiced
1 T flaxseed oil (or half flaxseed and half sesame)
Nama Shoyu or Celtic sea salt, to taste
optional for garnish: clover or alfalfa sprouts
Directions:
Toss first 4 ingredients in a large bowl and set aside.
In a small bowl blend the next ingredients except the garnish.
Pour over salad and toss.
Transfer to serving bowls, garnish and serve.
Will keep one day in fridge.