For the spring salad with sprouts and seeds, clean, wash and divide the lettuce into bite-sized pieces. For the marinade, mix the balsamic vinegar with the nut oil, salt, pepper and a little powdered sugar. Roast the pine and sunflower seeds in a coated pan without fat.
Arrange the salads and sprouts on a plate, sprinkle the roasted seeds on top and dress with the prepared salad dressing.