![\"gluten-free-sprout-salad-mixed-beans\"](\"\/files\/gluten-free-sprout-salad-mixed-beans.jpg\")
This recipe<\/a> was contributed by Frances Cheung.<\/p>\nThe recipe can be made dairy-free by substituting the butter for olive oil.<\/p>\n
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- Preparation Time:<\/strong> 3 minutes<\/li>\n
- Cook Time:<\/strong> 5 minutes<\/li>\n
- Yield:<\/strong> 4 servings<\/li>\n<\/ul>\n
<\/div>\n<\/p>\n
Ingredients<\/h3>\n
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- 1 zucchini<\/a><\/li>\n
- 1 summer squash<\/a><\/li>\n
- 1 package mixed crunchy sprouts<\/a> (lentil<\/a>, adzuki<\/a>, mung<\/a>, garbanzo<\/a>)<\/li>\n
- 3 tablespoons of freshly chopped tarragon<\/a><\/li>\n
- 1 tablespoon of ghee<\/a> (clarified butter), butter<\/a> or olive oil<\/a><\/li>\n
- 4 lemon<\/a> wedges<\/li>\n
- Salt<\/a> to taste<\/li>\n<\/ul>\n
Directions:<\/h3>\n
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- Slice zucchini and summer squash in discs, about 1\/4 inch thick. Steam with sprouts for about 5 minutes or until desired tenderness.<\/li>\n
- Toss with tarragon, ghee and salt in bowl.<\/li>\n
- Serve with lemon wedge.<\/li>\n<\/ol>\n
For a totally different taste<\/strong>, try fresh herbs like parsley<\/a>, dill<\/a>, cilantro<\/a>, or mint<\/a>.<\/p>\n
![\"Lentils-are-wheat-free\"](\"\/files\/Lentils-are-wheat-free.jpg\")
<\/p>\n
- 1 summer squash<\/a><\/li>\n
- Cook Time:<\/strong> 5 minutes<\/li>\n