We’ll be growing at least a few of these ingredients during our Kid’s in the Garden Program…

Sweet & Sour Salad

from Jenny Bormett of The Painted Daisy

3/4 c. Shredded carrots
4 c. Mung bean sprouts
1/2 c. Thinly sliced bell pepper (I use red and green)
1/4 c. Chopped scallion
1/4 c. Thinly sliced banana pepper (this is a little spicy but not bad)

Dressing:

1/2 c. White wine vinegar
3 T Sugar
1 T dark sesame oil
1/2 tsp. Salt
1/8 tsp Tabasco
1 clove crushed garlic

Best if it marinates a few hrs.

Be sure to stop by Apple Blossom Days this weekend – lots of fun planned!