Carrot and Sunflower Sprout Salad with Basil and Green Peppercorn Oil

Salad Ingredients

2 cups grated carrots

3 cups Eatmore Sprouts Sunflower Greens

1 small head radicchio, chopped

2 Tbsp. red wine vinegar

1 tsp. salt

2 tsp. Basil and Green Peppercorn Oil*

Toss carrots, sprouts, raddichio, vinegar and salt together in a large bowl. Drizzle with oil and toss again to coat well. Serve immediately.

Nutritional Info: Per Serving: 60 calories (40 from fat), 4.5g total fat, 0.5g saturated fat, 360mg sodium, 5g carbohydrates, (2g dietary fiber, 3g sugar), 2g protein.


To make Basil and Green Peppercorn Oil

1/4 cup extra-virgin olive oil

3 Tbsp green peppercorns, cracked using a mortar and pestle or pepper mill

25 basil leaves with stems, 1 large or 2 small bunches, roughly chopped

1/4 cup canola or flax oil

Combine olive oil, cracked peppercorns and basil in a bowl. With a wooden spoon, smash the ingredients into the oil until well muddled. Let sit at room temperature for 2 hours to infuse flavours. Strain through a cheesecloth or fine strainer to remove solids. Stir in canola or flax oil, cover and refrigerate. Use within 2 weeks.

Nutritional Info: Per Serving: Serving size: 1 tablespoon, 120 calories (120 from fat), 14g total fat, 1.5g saturated fat, 1g carbohydrates.

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