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Bean Sprout Salad With Oriental Dressing

Healthycooking's picture
Bean sprout salad is a nurtitious and deliciously fresh vegetable salad. It is made with added green onions and pimientos, along with ginger, garlic and lemon juice for flavor. Tossed and chilled to serve, this is great for almost any meal.
  Bean sprouts 2 Cup (32 tbs)
  Peanut oil/Oriental sesame oil 2 3⁄4 Teaspoon
  Green onion 1 , chopped
  Low sodium ketchup 1 Teaspoon
  Bacon bits 3⁄4 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Minced ginger/1 pinch ground ginger 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Chopped canned pimientos 2 Tablespoon
  Lemon juice 1 1⁄2 Teaspoon
  White wine vinegar/Rice vinegar 1 1⁄2 Teaspoon

Place the bean sprouts in a colander and rinse under hot tap water just until slightly limp about 1 minute.
Drain well and dry thoroughly between paper towels.
Set aside.
In a small saucepan over low heat, combine the sesame oil, green onion, ketchup, bacon bits, garlic, ginger, and salt; cook, stirring, about 1 minute or until the mixture starts to bubble.
Remove from the heat.
In a medium size bowl, combine the bean sprouts and pimiento.
Add the contents of the saucepan and toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 221 Calories from Fat 134

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 3 g14.9%

Trans Fat 0 g

Cholesterol 2.6 mg0.9%

Sodium 389.8 mg16.2%

Total Carbohydrates 18 g5.9%

Dietary Fiber 5.1 g20.3%

Sugars 10.2 g

Protein 9 g17.9%

Vitamin A 26.4% Vitamin C 105.9%

Calcium 4.7% Iron 15.4%

*Based on a 2000 Calorie diet

Bean Sprout Salad With Oriental Dressing Recipe