Chinese Sprout Salad

Course : Salads
Serves: 2
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1 teaspoon peanut oil
5 pieces peppercorns
2 tablespoons white wine vinegar
1 teaspoon fructose
2 teaspoon lite soy sauce
1 cup fresh bean sprouts
1 medium scallion -- including green part, thinly sliced
8 small tender lettuce leaves

Preparation / Directions:

1. Heat the oil in a very small pan and add the peppercorns. Cook gently for a few minutes. 2. Add the vinegar, sugar (if you are using it), and soy sauce. Stir thoroughly. Remove the peppercorns. 3. Pour sauce over the sprouts. Add the scallion, and toss to mix thoroughly. 4. Serve cold on lettuce. 2 servings / serving size: 1 cup This salad is a great use for bean sprouts. To make your own sprouts: Rinse a small handful of mung beans in a jar; cover with cheesecloth; place jar on its side; rinse beans 2 to 3 times daily and drain off all the water. The beans will sprout in a few days and triple in volume. Store in the refrigerator and use within a few days.


Nutritional Information:

Vegetable Exchange -- 1 Fat Exchange -- * Calories -- 67 Total Fat -- 3g Saturated Fat -- trace Calories from Fat -- 40% Cholesterol -- 0mg Sodium -- 36mg Carbohydrate -- 7g Dietary Fiber -- 4g Protein -- 3g

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