Veggie Sprouts Salad Combo Recipes

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VEGGIE SPROUTS SALAD COMBO



Veggie Sprouts Salad Combo image

I found this recipe for a hearty sprouts salad in a newspaper, and modified it to serve as a light lunch or dinner, accompanied by low-fat yogurt or fruit juice, if you like. It's incredibly easy to make. Use leftover boiled potatoes, and this becomes an almost no-cook recipe. Very satisfying (it takes a while to eat, though! Plenty of "munching") and crunchy, and wonderfully low

Provided by Anu_N

Categories     One Dish Meal

Time 10m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 6

1 cup bean sprouts
1/2 cup potato, boiled,diced
1/2 cup red tomatoes, chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice, freshly squeezed
salt

Steps:

  • Boil green bean (mung) sprouts for 2-3 minutes or till just cooked but still firm to bite.
  • Refresh immediately in cold water, drain and place in a large bowl.
  • Add the potatoes and tomatoes to the mung and mix carefully so as not to break the potatoes.
  • Season with salt, chili powder and the lemon juice.
  • Chill and serve.

Nutrition Facts : Calories 113, Fat 0.7, SaturatedFat 0.1, Sodium 28.5, Carbohydrate 24.8, Fiber 5.1, Sugar 7.7, Protein 5.7

VEGGIE LOVERS COMBO SALAD



Veggie Lovers Combo Salad image

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. -Marianne Taylor, South Hadley, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

2 cups cut fresh green beans or wax beans (1 inch)
2 cups fresh or frozen peas, thawed
2 medium sweet red or yellow peppers, chopped
2 plum tomatoes, chopped
1/2 cup finely chopped red onion
1 cup mayonnaise
3/4 cup loosely packed fresh basil or Italian parsley leaves
2 tablespoons red wine vinegar
1 garlic clove, quartered
Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

Steps:

  • In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables., Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.

Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

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