Veggie Sprouts Salad Combo Food

HIPPOCRATES HEALTH INSTITUTE SPROUTS SALAD

Hippocrates Health Institute Sprouts Salad image

Fresh, organic, vegan salad contains all the protein, amino acids, and other great nutrition that fights cancer. Very simple and quick to prepare. I learned it from Executive Chef Ken Blue from the Hippocrates Health Institute. It is the core of the Program at the Institute, which together with green drinks, wheat grass, and bean sprouts form the diet to live without disease for life.

Provided by Hippocrates Health

Categories Vegan

Time 7m

Yield 2 salads, 1-2 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces sunflower sprouts
1/2 ounce chickpea sprouts
1/2 ounce mung bean sprouts
1/2 ounce olive
2 ounces your favorite dressing
1/2 ounce adzuki bean sprouts
1/2 ounce lentil sprouts

Steps:

mix each component to taste.
add olives.
pour dressing.
serve fresh.

Nutrition Facts : Calories 40.9, Fat 1.7, SaturatedFat 0.2, Sodium 134.1, Carbohydrate 5.8, Fiber 1, Sugar 1.2, Protein 2.3

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

Ingredients

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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