Sprout salad

Yield: 6 servings

Measure Ingredient
2 cups Fresh mung bean sprouts (chinese bean sprouts)
1 medium Tomato, diced
4 \N Green onions, sliced
\N \N %%%%% DRESSING %%%%%
2 tablespoons Wine vinegar
1 tablespoon Olive oil
1 tablespoon Soy sauce
1 tablespoon Sugar or honey (to taste)
½ teaspoon Garlic flakes
½ teaspoon Onion powder
¼ teaspoon Ginger

black pepper to taste lettuce leaves Rinse and drain the sprouts. Shake excess water off. Combine with the tomatoes and the green onions. Combine the dressing ingredients and toss with salad. Chill until ready to serve, and then serve on a bed of lettuce.

Origin: Adapted from Watkins Jiffy Dinner Cookbook. Shared by: Sharon Stevens, May/95.

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