Note: this piece first appeared in the August 2005 issue of Clark Wellness ForkBytes.
Prep time: 5 minutes
Yields: 4 to 6 servings
4 to 6 large handfuls of mesclun salad mix, rinsed and dried
1/4 cup roasted sunflower or pumpkin seeds
6 red radishes, thinly sliced
grated carrot, thinly sliced cucumber, and/or chopped celery (optional)
brown rice vinegar to taste
sea salt to taste
freshly ground black pepper to taste
In a large bowl, toss together the mesclun mix, seeds, radishes, and other vegetables, if using. Sprinkle the salad with brown rice vinegar to taste. Season with sea salt and pepper. Serve immediately.
