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Dressing: 1 cup buttermilk; 1/3 cup honey; 1/2 cup hot water; 1/2 cup mayonnaise; 3 cloves crushed garlic; 1/2 tsp. cayenne pepper; 1 tsp salt. Dissolve honey in water, let cool and mix all ingredients together to set while you arrange the salad.
Croutons: 4 slices bread; 3 tbl. butter. Slice bread into 1/2" cubes, sauté for 5 minutes in a buttered hot skillet. Bake at 300 for 10-15 minutes until crunchy.
Items in bold grown at Chicago's Indoor Garden |
Salad: 1 cup Alaskan pea sprouts; 1 cup Wheat berry sprouts; 1 cup Lentil sprouts; 1 cup Adzuki sprouts; 1 cup Onion sprouts. Layer the sprouts in a glass bowl with dressing between each layer. Add croutons and serve. |
