Annies Bean Sprout Salad Food
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 SPROUT SALAD - MOM STYLE
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
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
BEAN SPROUT SALAD (DOW NGAH)
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
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.
RED CABBAGE & BEAN SPROUT SALAD
This is a lovely fresh tasting salad with a light tangy dressing, from Kraft. I usually add some baby cherry tomatoes to mine too!
Provided by Mandy
Categories Greens
Time 8m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine vegetables & pine nuts & toss.
- Combine mayo, mustard & dressing; pour over salad.
Nutrition Facts : Calories 99.5, Fat 6.2, SaturatedFat 0.7, Cholesterol 1.9, Sodium 101.3, Carbohydrate 10.4, Fiber 2.8, Sugar 4.9, Protein 3.2
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
BEAN SPROUT SPINACH SALAD
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
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.
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