Hello, Fall Tossed Salad! When cucumbers and tomatoes are no longer in season, you might find yourself feeling a little less inspired to make tossed salads. To keep things interesting during the colder months, I highly recommend making homemade mung bean sprouts. The process is easy but does take forty-eight hours for the beans to sprout. Once you have fresh sprouts and a few Vinegar Home strategies up your sleeves, you can pull together this salad—or a creation of your own—any night of the week.
3 Tips & Strategies for Quick Fall & Winter Salads:
local mixed greens
hakurei turnips or other sweet root veggies, cut in match stix
homemade mung bean sprouts
pumpkin seeds, pepitas, or nuts
Toss salad ingredients together with Vinegar Home’s basic balsamic vinaigrette, or drizzle with olive oil and balsamic vinegar. Season with salt and pepper as needed.