Bean Sprout Spinach Salad Recipes

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Sukju Namul (Mung Bean Sprout Salad) image

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories Salad Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

Steps:

Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g

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

Ingredients

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.

CRUNCHY SPINACH SALAD

Crunchy Spinach Salad image

A fresh salad is the perfect complement to any summer meal, like my grilled ribeye steaks. This salad, with its tangy dressing and crisp, crunchy ingredients, has become one of our very favorites. -Sharon Bickett, Chester, South Carolina

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 quarts fresh torn spinach
1 can (16 ounces) bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1 small onion, thinly sliced
DRESSING:
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

Steps:

In a large bowl, combine spinach, bean sprouts, water chestnuts, eggs, bacon and onion. In a bottle or jar, combine all dressing ingredients. Cover and shake well to mix. Just before serving, pour dressing over salad and toss.

Nutrition Facts :

ASIAN-INSPIRED SPINACH SALAD

Asian-Inspired Spinach Salad image

A spinach salad that makes everyone love spinach!

Provided by BLONDIEGIRLL69

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7

Ingredients

5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2 clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

Steps:

Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS

Spinach Salad With Cashews & Bean Sprouts image

This salad is so fresh and healthy, it's my sister Francine's recipe. She's introduced us to this salad by bringing it to our family reunions for years. It's now one of my favorites. Bring it at a party and everyone will ask you for the recipe.

Provided by Chouny

Categories Spinach

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 ounces Baby Spinach
3 ounces bean sprouts
3 ounces iceberg lettuce (chopped)
1 cup mushroom (sliced)
1 cup cooked rice
2/3 cup cashews
3/4 cup red pepper (thinly sliced)
1/4 cup green onion (chopped)
1/4 cup soya sauce
1/2 cup vegetable oil
1 tablespoon toasted sesame oil
1 tablespoon balsamic vinegar
1 garlic clove (minced)

Steps:

in large bowl, gently mix all ingredients of the salad.
Mix all the ingredients for the vinaigrette, toss with salad and serve immediatly.

Nutrition Facts : Calories 337.8, Fat 27.8, SaturatedFat 4.1, Sodium 794.2, Carbohydrate 18.8, Fiber 2.3, Sugar 3, Protein 6.3

BEAN SPROUT AND SPINACH SALAD

Bean Sprout and Spinach Salad image

I cannot yet vouch for this recipe. Posting it here before I lose it! Found in Kikkoman Oriential Cooking, this looks so tasty!

Provided by MechanicalJen

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb spinach, washed
1/2 lb bean sprouts
1 tablespoon sugar
4 teaspoons vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, toasted

Steps:

Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
Cover and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 63.3, Fat 0.9, SaturatedFat 0.1, Sodium 344.7, Carbohydrate 11.1, Fiber 3.6, Sugar 6.1, Protein 5.6

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