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Tossed Salad

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Tossed Salad

1 Pound Salad Spinach or Buckwheat Lettuce, Chopped
2 Heads Young Broccoli, Chopped**
1/2 Cup Lentils, Sprouted 2 Days
1 Small Bunch Parsley, Minced
2 Tablespoons Oregano Flakes
2 Tablespoons Sweet Basil Flakes
1-4 Teaspoons Fresh Garlic Juice
2 Cups "Swiss Cheese" Yogurt

Place sunflower seed yogurt, garlic juice, parsley, sweet basil and oregano in small bowl and combine well. Let marinate several hours. Add broccoli, spinach or buckwheat lettuce and lentil sprouts and combine well. Serve in large salad bowls as main dish or smaller ones for a side dish.

**Young broccoli may have some or all of the stems peeled then diced & added to the salad.