Spaghetti-Bean Sprouts Salad |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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I've had this recipe for so long I don't remember where it came from. A 16 ounce can of bean sprouts can be substituted for the fresh, but if you can find fresh use them. Ingredients:
7 ounces uncooked vermicelli |
3/4 cup mayonnaise |
1 tablespoon soy sauce |
1 teaspoon salt |
1 teaspoon prepared mustard |
1/4 teaspoon garlic powder |
1 dash white pepper |
2 -3 cups fresh bean sprouts |
1 (3 ounce) can sliced mushrooms, drained |
1 medium celery rib, sliced |
1/3 cup chopped green pepper |
1 small onion, chopped |
1 cup frozen green pea |
1/2 cup cashews or 1/2 cup peanuts, coarsely chopped |
sliced radish, for garnish |
Directions:
1. Break vermicelli into 2 inch pieces;cook as directed on package. Rinse under running cold water;drain.
2. Mix mayonnaise and next 5 ingredients in a large bowl.
3. Stir in vermicelli, bean sprouts, celery, mushrooms, green pepper, onion and peas.
4. Refrigerate at least 3 hours.
5. Stir in cashews when ready to serve.
6. Garnish with radishes.
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