Crunchy Rainbow Sprout Salad with Tangy Vinaigrette

1In a large mixing bowl, combine the mixed salad greens (2 cups), alfalfa sprouts (1 cup), broccoli sprouts (1 cup), diced red bell pepper, diced (1 cup) cucumber (1 cup), cherry tomatoes, (1 cup) shredded carrots (½ cup), red onion, (¼ cup) and chopped parsley.

2In a separate small bowl, whisk together the olive oil (¼ cup), apple cider vinegar (2 tablespoons), Dijon mustard (1 tablespoon), honey (1 tablespoon), salt, and pepper until well combined to create the vinaigrette.

3Drizzle the vinaigrette over the salad mixture and toss gently to coat all the ingredients evenly with the dressing.

4Taste the salad and adjust seasoning with more salt and pepper if needed.

5Serve immediately in bowls or on a large platter, garnished with extra sprouts on top if desired.