Pea Sprout Salad Recipes
CHERRY AND SNOW PEA SPROUT SALAD
Provided by Food Network
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In medium bowl, combine all ingredients with vinaigrette.
SPROUT SALAD RECIPE | HOW TO MAKE MOONG BEAN SPROUT SALAD - WEIGHT LOSS
easy sprout salad recipe | how to make moong bean sprout salad - weight loss
Provided by HEBBARS KITCHEN
Categories Salad
Number Of Ingredients 16
Steps:
- firstly, blanch 1 cup moong sprouts in 3 cup hot water for 5 minutes. you can alternatively boil for 2 minutes.
- drain off the water. make sure the moon sprouts are softened a bit yet crunchy.
- take the blanched moong sprouts into a large mixing bowl.
- add ½ tsp cumin powder, ¼ tsp chilli powder, ½ tsp aamchur and ¼ tsp salt.
- mix well making sure the spices are well combined.
- further add ½ cucumber, ½ tomato, ½ carrot, 2 tbsp capsicum, 2 tbsp spring onion, 2 tbsp coriander, 2 tbsp mint, 1 chilli and 1 tsp lemon juice.
- mix well making sure everything is well combined.
- finally, serve moong sprouts salad garnished with 2 tbsp roasted peanuts.
ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)
Provided by Craig Claiborne And Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
- Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
- Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
- Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
- To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams
CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.
PEA SPROUT SALAD
Number Of Ingredients 12
Steps:
- Pour boiling water over pea sprouts. Let stand 10 minutes then drain. Use scissors to cut to separate.
- Grill two pineapple slices 1/2 " to 3/4" thick. Remove from grill and cube.
- Cut mango into cubes.
- Cut avocado into cubes
- Thin slice shallots lengthwise
- Combine all of the above in a bowl and toss.
- Combine salad oil, sesame oil, vinegar, lime juice and pommagranate molasses and blend into dressing.
- Toss dressing, and peanuts into salad
- Sprinkle fried shallots on top
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ASIAN PEA SPROUT SALAD - IMMACULATE BITES
From africanbites.com
Reviews 6
Category Appetizer
Cuisine Asian
Total Time 40 mins
- Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray. Cut wonton wrappers into strips and lay on baking sheet.
- Bake for approximately 8-12 minutes depending on your oven until wontons are crispy and lightly golden brown. You may have to wash them very closely. Remove from the oven, let cool
CABBAGE & PEA SPROUT SALAD WITH ASIAN-INSPIRED DRESSING ...
From foodal.com
5/5 (1)
Total Time 10 mins
Category Salads
Calories 339 per serving
- Using a sharp chef’s knife, cut the cabbage in half through the core, then cut each half in half (so you have 4 quarters). Slice each quarter from the end very thin until you reach the core. Give the core to the dog (My lab, Dedas, loves them). Alternatively, you can use a mandoline to shred it.
- Cut the celery stalks into 1/2 cm slices. Chop the basil and cilantro, then toss it all together with the cabbage and pea shoots in a large bowl. The pea shoots like to stick together, so this may take a couple minutes to get everything evenly distributed. Dump the peanuts on top and gently toss just a bit to distribute them.
- Combine the remaining dressing ingredients in a measuring cup and mix well. Pour over the salad and toss to distribute. Serve with more peanuts on the side, if desired.
PEA SHOOT AND SPROUT SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)
Category Chicken Salad Recipes
Cuisine British Recipes
Calories 90 per serving
- Remove the cucumber seeds with a spoon, then slice. Add to the bowl, along with the sugar snaps and lettuce.
SUPER SPROUT SALAD - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
Servings 4
Total Time 30 mins
Category Salad
- Top with the cherry tomatoes and olives, sprinkle with hemp seeds, if using, drizzle with your dressing of choice, and feel the power!
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CHICKEN-PEA SHOOT SALAD RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (3)
Total Time 1 hr 30 mins
Category Entree
Calories 283 per serving
- In a large bowl combine the ginger juice, garlic, vinegar, lemon juice, sugar, clove, and lime leaves and chile flakes, if using. Add the chicken and turn to coat well. Refrigerate for at least 1 hour or up to overnight.
- Gently toss the chicken with the pea shoots and radishes, then pile into bowls or onto serving plates. Spoon the sour cream dressing over the top and serve with plenty of pepper, if you like.
ARUGULA SALAD WITH PEA SHOOTS RECIPE – A COUPLE COOKS
From acouplecooks.com
Reviews 9
Servings 4
Cuisine American
Category Salad
- Wash and dry the greens and pea shoots. If using frozen edamame, steam the edamame for about 3 to 4 minutes, then rinse with cold water. Cut the mint into thin strips (chiffonade).
- In a dry pan over medium heat, toast the walnuts, stirring frequently, until golden and fragrant, about 3 to 4 minutes. Make sure to watch them constantly so they do not burn.
- To serve, place the greens in serving bowls or plates. Top with pea shoots, edamame, mint, shavings of Parmesan cheese, and toasted walnuts. Drizzle with balsamic vinaigrette and top with fresh ground pepper.
SICHUAN FAVA BEAN, PEA SPROUT & RADISH SALAD RECIPE ...
From eatingwell.com
Total Time 25 mins
Calories 122 per serving
- Meanwhile, mix garlic and water in a medium bowl. Let stand for 3 minutes. Add flakes/sediment from chili oil, peppercorn oil, sesame oil, soy sauce, vinegar, honey and a pinch of salt; mix well.
- Toss radishes with the remaining 1/4 teaspoon salt and let stand for 3 minutes. Squeeze most of the moisture out of the radishes, then add them to the dressing. Add sprouts, scallion and the beans; gently toss to coat.
HERBED PEA SPROUT, FENNEL, AND MUSHROOM SALAD RECIPE ...
From chowhound.com
Cuisine Californian
Category Appetizer, Side Dish
Servings 4-6
Calories 68 per serving
- Cover and allow to marinate in the refrigerator until the mushrooms are slightly softened and have soaked up some of the vinaigrette, about 10 minutes.
BEAN SPROUT SALAD (FRESH & CRISPY) - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (5)
Total Time 1 hr 20 mins
Category Appetizer, Dressing, Salad, Side Dish
Calories 121 per serving
SHAVED BRUSSEL SPROUTS SALAD RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.7/5 (32)
Total Time 15 mins
Category Salad
Calories 215 per serving
- First, make the maple mustard dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, pure maple syrup, mustard, and garlic. Season with salt and pepper and set aside.
- Next, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor.
- Place the shredded brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, sunflower seeds, and Parmesan cheese. Drizzle the salad with the dressing and toss well. Season with salt and pepper and serve.
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Calories 126 per serving
Total Time 15 mins
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