Veggie Sprouts Salad Combo |
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Prep Time: 7 Minutes Cook Time: 3 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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 Ingredients:
1 cup bean sprouts |
1/2 cup potato, boiled,diced |
1/2 cup red tomato, chopped |
1/2 teaspoon chili powder |
1 tablespoon lemon juice, freshly squeezed |
salt |
Directions:
1. Boil green bean (mung) sprouts for 2-3 minutes or till just cooked but still firm to bite.
2. Refresh immediately in cold water, drain and place in a large bowl.
3. Add the potatoes and tomatoes to the mung and mix carefully so as not to break the potatoes.
4. Season with salt, chili powder and the lemon juice.
5. Chill and serve.
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