Bean Sprout And Spinach Salad
|Long grain rice||1 Cup (16 tbs)|
|Spinach||340 Gram (1 small bunch)|
|Bean sprouts||250 Gram|
|Bottled french dressing||1⁄4 Cup (4 tbs)|
Put rice into large saucepan of boiling, salted water, cook 12 minutes; drain.
Remove white stems from spinach, put spinach into saucepan with 1/4 cup boiling water, cook 1 minute.
Drain, press out any excess water from spinach.
Shred spinach finely, put into bowl with rice, chopped shallots, sliced celery and bean sprouts; if necessary, tail bean sprouts.
Add salt, pepper and dressing; toss well.
Serving size: Complete recipe
Calories 1202 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.6%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1301.2 mg54.2%
Total Carbohydrates 204 g68%
Dietary Fiber 13.3 g53.2%
Sugars 23.6 g
Protein 33 g66.3%
Vitamin A 675.6% Vitamin C 235.6%
Calcium 47.1% Iron 82.5%
*Based on a 2000 Calorie diet