Spicy Sunflower Salad with Carrot Dressing

Ingredients

• 1 pt carrot juice fresh
• 1.5 cups micro greens packed
• 0.3 teaspoon kosher salt 
• 3 tablespoons juice of lime fresh
• 0.3 cup long shredded with a mandoline fine
• 6 servings salad 
• 1 teaspoon asian sesame oil toasted ()
• 6 servings dressing 
• 1.5 cups spicy sprouts such as clover packed
• 1 teaspoon sriracha or (Asian chili sauce)
• 0.5 cup sunflower seeds 
• 6 ounces sunflower sprouts ) packed ()
• 0.5 large bell pepper yellow

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk

Directions

1. Make dressing: In a wide, 3- to 4-qt. saucepan, boil carrot juice over medium-high heat, stirring often, until reduced to 1/4 cup, 12 to 15 minutes.
2. Pour into a small bowl and let cool.
3. Whisk in remaining dressing ingredients.
4. Meanwhile, preheat oven to 35
5. Toast sunflower seeds in a shallow pan until light golden, shaking pan occasionally, 4 to 8 minutes.
6. Let cool.
7. Trim off membrane and curved ends of bell pepper.
8. Cut pepper lengthwise into very thin slices.
9. In a large bowl, use your hands to toss and separate all vegetables until evenly mixed.
10. Pour seeds and dressing on top; mix gently. Season with salt to taste.
11. Note: Raw sprouts can occasionally contain bacteria that cause foodborne illness, so children, the elderly, and those with weakened immune systems should avoid eating them.