Roasted Carrot and Sunflower Salad with Organic Herb Mix

Try our light yet satisfying winter Organic Fresh Herb Salad with a spicy carrot dressing that will jump start your taste buds!  Serves 4
1 Fresh Express Organic Fresh Herb Salad
4 large carrots, peeled, cut in chunks and oven roasted
1 Tbsp. olive oil
pinch salt and pepper
1/4 cup roasted salted sunflower kernels
1/2 yellow bell pepper, cut into thin strips
1 cup sunflower sprouts (or substitute alfalfa sprouts)

Spicy Carrot Dressing
1 pt. fresh carrot juice
3 Tbsp. fresh lime juice
1 tsp. Sriracha (Asian chili sauce) or 1/4 tsp. cayenne
1 tsp. Asian (toasted) sesame oil
2 Tbsp. olive oil

1/4 tsp. salt



Pre heat oven to 400 degrees F.  Place carrots on baking sheet, coat with oil, season with salt and pepper and roast until just tender, approximately 20 minutes, then let cool.

Empty salad mix into large bowl with room temperature roasted carrots, sunflower kernels, yellow pepper and drizzle with dressing and toss.  Divide onto plates, top with sprouts and serve.


Carrot Dressing Directions:

Boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes. Pour into a small bowl and let cool. Whisk in remaining dressing ingredients