BEAN SPROUT SALAD
Provided by Food Network Kitchen
Yield 4 servings as a side dish
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium high heat. Add the bean sprouts and cook quickly for 30 seconds. Add the peppers and stir fry. Add the scallions and stir. Remove vegetables to a strainer to drain.
- In a large bowl, mix together vinegar, sugar, salt and sesame oil. Add vegetables and toss tocoat. Refrigerate for 6 hours before serving.
BEAN SPROUTS AND FRUIT SALAD
This is a colourful crunchy salad that sets the tastebuds tingling, but keeps the 'fat' account looking lean!
Provided by Charishma_Ramchanda
Categories Pineapple
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut the baby tomatoes into two.
- Peel the oranges, separate the segments, remove the pips and slice them.
- Cube the pineapple slices.
- Peel mango, cut into cubes.
- Soak apricots in warm water for few hours, if dry, or else, wash and use as such.
- Cut apple and peaches into cubes.
- Put all the above in a salad bowl.
- Add lettuce leaves, baby tomatoes and bean sprouts.
- Prepare the dressing by mixing together olive oil, vinegar, salt, peppercorns and fresh orange juice.
- Just before serving, add the dressing to the bean sprouts and fruit mixture.
- Serve.
Nutrition Facts : Calories 443.5, Fat 19.4, SaturatedFat 2.7, Sodium 23.1, Carbohydrate 69.9, Fiber 11, Sugar 56, Protein 6.2
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- Peel oranges, separate the segments, remove the pips and cut into cubes. Soak apricot in warm water for few hours, if dry or else wash and use as such.
- Add shredded lettuce leaves, baby tomatoes and bean sprouts. Prepare the dressing by mixing together olive oil, balsamic vinegar, salt, black peppercorns and fresh orange juice.
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