Iron Rich Salad

Simone Shapiro
by Simone Shapiro
2 Salads
15 min

I really enjoy sharing with you the recipes that we have here in the restaurant. Even though we are running a chef restaurant, I do find that a lot of the dishes that may look complicated can be done at home. This dish is a dish that we have on our afternoon menu; it’s an amazing salad filled with lots of vitamins and minerals. Because of its contents, we call this dish the “iron rich salad”. Here we use all different kinds of sprouts, really whatever we have at the market that morning. In this specific salad I used pea sprouts, basil sprouts, radish sprouts, arugula, mint, parsley and cilantro. Depending on the season if we have different kinds of sprouts we add them to the salad. My favorite thing to add to this salad is pomegranate seeds and since we dressed the dressing with a pomegranate molasses it really gives it an amazing flavor and texture. Also in the salad, I peeled any toasted almonds with dried Craisins. We here make our own tortilla chips but you can buy ready tortillas and slice them how you see in the salad and just fry them quickly and you have amazing tortilla chips that you can put on top of the salad as a garnish and also as And additional crunch to the salad. Of course it is totally optional but I think that it gives it an amazing finish and texture.

Recipe details
  • 2  Salads
  • Prep time: 15 Minutes Cook time: 0 Minutes Total time: 15 min
Show Nutrition Info
Hide Nutrition Info
For the salad
  • 1/2 cup arugula
  • 1/4 cup pea sprouts
  • 1/4 cup radish sprouts
  • 1/4 cup mizuna
  • 1/2 cup mixes mint, parsley, cilantro
  • 1 handful dried craisins
  • 1 handful roasted peeled almonds
  • (Optional fried tortilla chips for garnish)
  • 1/4 cup pomegranate molasses
  • 6 tablespoons olive oil
  • pinch of salt
For the dressing
Mix everything together in a mixing bowl
pour over the salad