4 cups mesclun greens
1 (3 ounce) package sunflower sprouts
1 cup sugar plum tomatoes, sliced in half
2 tablespoons olive oil
2 teaspoons lemon juice, fresh squeezed
Preparation
Immerse mesclun greens in a bowl of water, then spin greens dry in a salad spinner
Immerse sprouts in a bowl of water, pick out any remaining seed shells from the sprouts, then spin dry
Place greens, sprouts and tomatoes in a large salad bowl
Drizzle with olive oil, then lemon juice
Toss and serve
