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



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