Bean Sprout Salad Mom Style Recipes

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BEAN SPROUT SPINACH SALAD



Bean Sprout Spinach Salad image

Bean sprouts, bacon crumbles and sunflower kernels lend a pleasant crunch to my mom's refreshing version of spinach salad. The tangy oil-and-vinegar dressing coats the mixture well. Mom will sometimes add a few radish slices for color. -Susan Emery Everett, Washington

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 12

1 cup olive oil
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons finely chopped onion
1 egg
2 tablespoons Worcestershire sauce
1 package (10 ounces) fresh spinach, torn
1 cup canned bean sprouts
4 bacon strips, cooked and crumbled
4 green onions
2 hard-boiled large eggs, sliced
2 tablespoons sunflower kernels

Steps:

  • In a small saucepan, whisk together the first six ingredients. Cook and stir over low heat until the mixture reaches 160°. Remove from the heat; cool., In a serving bowl, toss the spinach, bean sprouts, bacon and green onions. Drizzle with 1/2 cup salad dressing; toss to coat. Garnish with egg slices and sunflower kernels. Serve immediately. Refrigerate remaining dressing.

Nutrition Facts : Calories 342 calories, Fat 32g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

BEAN SPROUT SALAD (DOW NGAH)



Bean Sprout Salad (Dow Ngah) image

Make and share this Bean Sprout Salad (Dow Ngah) recipe from Food.com.

Provided by Dienia B.

Categories     Chinese

Time 12m

Yield 2 serving(s)

Number Of Ingredients 6

1 cup bean sprouts
1/4 cup carrot, grated
2 green onions, chopped
1/2 tablespoon soy sauce
1 teaspoon oil
2 teaspoons sesame oil

Steps:

  • If using fresh bean sprouts, pour boiling water over them; let stand 2 minutes. If using canned bean sprouts, wash them in running water; drain in colander.
  • Combine carrot, onion, soy sauce, oil, and sesame oil.
  • Pour over bean sprouts; mix.

BEAN SPROUT SALAD - MOM STYLE



Bean Sprout Salad - Mom Style image

My Mom used to make this for special occasions. I could eat a whole batch of this all myself. It is even better the next day all wilted and soggy, but most people prefer it fresh.

Provided by Aussie-In-California

Categories     Beans

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb bean sprouts
1/2 head lettuce, chopped 1-inch squares
4 green onions, thinly sliced
3 large tomatoes, chopped
1/4 lb snow peas, cut into 1-inch pieces
8 -16 ounces fresh mushrooms, sliced
1/3 cup vegetable oil (I prefer Olive)
1/3 cup soy sauce
1 teaspoon balsamic vinegar or 1 teaspoon rice vinegar
1 garlic clove, chopped
1 teaspoon sesame oil

Steps:

  • Prepare all salad ingredients and place in large bowl.
  • Whisk together all dressing ingredients in a bottle or small bowl.
  • When ready to serve toss salad and dressing together.

Nutrition Facts : Calories 93.8, Fat 6.7, SaturatedFat 0.9, Sodium 457.4, Carbohydrate 6.7, Fiber 2.1, Sugar 3.9, Protein 3.6

CRUNCHY COLD BEAN SPROUT SALAD



Crunchy Cold Bean Sprout Salad image

Today my mom chose to make this recipe for my post-college meal, and the only thing I loved more than its taste was her thoughtfulness in selecting something that was fresh, healthy, nutritious, non-greasy... just the way I love my food! Thanks Mom! Note: This is from "Summer Cookery" by Sushma Shourie. Prep. time includes chilling time.

Provided by Anu_N

Categories     One Dish Meal

Time 40m

Yield 2 main dish servings, 2-4 serving(s)

Number Of Ingredients 8

450 g bean sprouts
3 tablespoons soy sauce
1 tablespoon vinegar (I use white vinegar)
1 teaspoon sugar
1/2 teaspoon sesame oil
100 g fresh green beans, trimmed,cut into diagonal strips 1 inch long
160 g panir or 160 g firm tofu, cut into matchsticks
1/4 medium green bell pepper, julienned

Steps:

  • Blanch the bean sprouts in boiling water for 1 minute.
  • Refresh in cold water and drain well.
  • Combine soy sauce, vinegar, sugar and sesame oil in a salad bowl.
  • Steam green beans (or blanch in boiling water) for 4 minutes or until crisp tender.
  • Combine the bean sprouts, green beans, panir (or tofu) strips and bell pepper strips and toss with the dressing in the salad bowl.
  • Cover and chill for at least 20 minutes.

Nutrition Facts : Calories 122.9, Fat 1.6, SaturatedFat 0.3, Sodium 1525.6, Carbohydrate 21.5, Fiber 6.3, Sugar 13.1, Protein 10.8

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