Bean Sprout Spinach Salad Food

BEAN SPROUT SPINACH SALAD

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.

BEAN SPROUT AND SPINACH SALAD

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.

SPINACH SALAD WITH CASHEWS & BEAN SPROUTS

Steps:

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

SPINACH SALAD

Steps:

• combine the spinach, bean sprouts, water chestnuts, eggs, bacon bits, mushrooms and sunflower nuts in a large bowl. Toss gently and refrigerate 2 hours.
• When ready to serve, toss with dressing in amounts to taste and garnish with mandarin oranges.
• For the dressing, combine the olive oil, vinegar, teriyaki sauce, salt, pepper, worcestershire sauce, ketchup and sugar. Mix well and refrigerate 2-4 hours for best taste.
• Important to pour dressing over salad "very slowly, or it will sink to the bottom and you'll have salad soup.

SAUTEED BEAN SPROUTS AND SPINACH

Steps:

• - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
• - In a wok, heat canola oil and add the garlic and the scallions.
• - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
• - Stir-Fry the vegetables and put the remaining mixture
• - Add the tofu and simmer for 1 minute.

ASIAN-INSPIRED SPINACH SALAD

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.

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

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.

CRUNCHY SPINACH SALAD

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.

BEST DRESSED ORIENTAL SPINACH SALAD

Steps:

• Clean and prepare spinach. (You can also use fresh bagged spinach) Place in large bowl.
• Rinse bean sprouts and toss them with the spinach.
• Fry bacon to be crisp, drain on paper towels and break up into small pieces.
• Peel hard boiled eggs and chop. Place in small bowl.
• Mix dressing in a jar or cruet. Shake vigorously.
• Place the spinach in individual bowls. Put some bacon and chopped egg on top of each salad. You can drizzle some dressing on it or leave the person to do that themselves.
• Enjoy!