Veggie Sprouts Salad Combo Recipes
VEGGIE SPROUTS SALAD COMBO
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
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
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
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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