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Spicy Sunflower Salad With Carrot Dressing

By Sunset
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1 pt. fresh carrot juice

3 tablespoons fresh lime juice

1 teaspoon Sriracha (Asian chili sauce) or 1/4 tsp. cayenne

1 teaspoon Asian (toasted) sesame oil

1/4 teaspoon kosher salt

1/2 cup sunflower seeds

1/2 large orange or yellow bell pepper

6 ounces sunflower sprouts (1 1/2 qts. lightly packed) or 5 oz. mixed baby lettuces (2 qts.)

1 1/2 cups lightly packed pea shoots or micro greens

1 1/2 cups lightly packed mild or spicy sprouts such as clover or radish

1/3 cup long, fine shreds of carrot, preferably shredded with a mandoline

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