Mixed Salad with Alfalfa and Caper Citrus Dressing

Mixed Salad with Alfalfa and Caper Citrus Dressing


Looking for a boost this autumn? Try these nourishing recipes from Nutritionist and author, Christine Bailey.


A light salad with a tangy dressing. Ideal as a side salad or main with some additional protein. Using alfalfa sprouts is a great way to plenty of antioxidants, as well as nutrients like vitamin K, copper, folate, and magnesium.


Serves 2



  • 1 head of chicory
  • 225g/8oz mixed salad greens (such as watercress, baby spinach and romaine)
  • 1 carrot
  • 1 beetroot
  • ½ red pepper
  • 50g/1½ oz alfalfa sprouts


  • 2tbsp capers, rinsed
  • 1 garlic clove, crushed
  • 1tbsp fresh parsley, chopped
  • 1tsp white miso
  • 1tbsp orange juice
  • 1tbsp red wine vinegar
  • 2tbsp extra virgin olive oil or flaxseed oil
  • ½ tsp sea salt and black pepper


  • Slice the chicory into 2cm pieces and place in a large bowl with the mixed salad greens. Cut the carrot, beetroot and pepper into thin strips and place in the bowl. Scatter over the alfalfa sprouts.
  • Mix together all the dressing ingredients and pour over the salad just before serving.
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