In this video, Betty demonstrates how to make a colorful and delicious Mung Bean Sprout Salad. An arrangement of fresh spinach, cucumber and radish slices, chick peas, and sliced ripe olives is covered with crisp, fresh mung bean sprouts. With a little oil-free Balsamic Raspberry Vinaigrette Salad Dressing drizzled over the top, this salad is nutritious and is perfect for those of your who are watching your calories! It is still wonderful, even if you are not dieting!
10 Ounce (1 Bag, These Spinach Leaves Are Pre-Washed, But You May Want To Wash And Dry The Spinach Before Assembling Your Salad)
1 , sliced
1 Bunch (100 gm), sliced
15 Ounce, drained (1 Can, Garbanzo Beans)
Canned sliced ripe olives
6 1⁄2 Ounce, drained (1 Can)
Fresh mung bean sprouts
On a salad plate, assemble your salad as follows: Place a layer of spinach leaves on the bottom of the salad plate. Arrange cucumber slices, symmetrically over the spinach, as desired. Next, arrange radish slices on top of cucumber slices, as desired. Now, place chick peas (garbanzo beans) over radish slices, as desired. Next, place ripe olive slices on top of chick peas, as desired. Top the whole salad off with fresh mung bean sprouts, making a lacy design. Serve with Balsamic Raspberry Vinaigrette Salad Dressing for a gorgeous, healthy salad that can be used as a full meal! I hope you enjoy the salad! --Betty
Toss away your mixed green salad and make way for the refreshing, zesty mung bean sprout salad instead. Here's a quick and easy recipe on how to toss us a tasty mung bean sprout together in minutes. This no-cook main course salad can just be tossed together and served on its own or can be used to complement your favorite meal. Watch the video recipe for more on this salad.