Sprouted Waldorf Salad

This recipe, filled with sprouted mung beans and sprouted lentils, is a nutritious twist on a class salad
March 15, 2016


Place salad ingredients in a bowl. In a glass jar, mix dressing ingredients, cover and shake well. Pour over salad and toss dressing with salad.

Makes 6 servings.

Recipe provided by Cindy Knigge


  • 1 c. sprouted lentils (soaked overnight and sprouted 2 to 3 days)
  • 1 c. sprouted mung beans (soaked overnight and sprouted 2 to 3 days)
  • 2 large sweet red apples, chopped
  • 1 c. celery, diced
  • ½ c. walnuts, chopped
  • ¼ c. fresh parsley, minced
  • 3 Tablespoons raw apple cider vinegar
  • 3 Tablespoons olive, flax, or grape seed oil
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon agave nectar or honey
  • Salt and pepper to taste
Build your own subscription bundle.
Pick 3 regions for $60