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Ingredients

•     with mesclun and pink peppercorn-yogurt dressing
• 1 x thin stalk lemongrass
• 1 lrg shallot, peeled and quartered
• 1/2 c. organic fat-free plain yogurt (or possibly 1/4 c. yogurt and 1/4 c. lowfat sour cream)
• 1 x -3 Tbsp. pink peppercorns, slightly crushed
• 1/2 c. extra-virgin extra virgin olive oil
• 1/8 tsp salt (more to taste)
• 1/8 tsp freshly grnd black pepper (more to taste)
• 3 x -4 c. mesclun greens (mixed baby lettuces)
• 1 1/2 c. mixed bean sprouts
• 1 1/2 c. mixed leafy sprouts (such as snow pea shoots or possibly sunflower shoots)
• 1 1/2 c. wheat berry sprouts
• 1 1/2 c. radish sprouts
• 4 lrg radishes, sliced
• 12 x cherry tomatoes
• 1/8 tsp freshly grnd pink peppercorn (more to taste)

Description

Prepare Dressing: Peel Lemongrass. Trim 1 1/2 Inches Off Stem And 3 Inches Off Top. Cut Stalk Into 1 Inch Pcs. Place Lemongrass, Shallot And Yogurt In Blender And Process 30-40…

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