Bean Sprout Salad With Oriental Dressing Recipe
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.
Ingredients
| Bean sprouts | 2 Cup (16 tbs) | |
| 2 3/4 teaspoons Oriental sesame or peanut oil | ||
| Green onion | 1 , chopped | |
| 1 teaspoon low sodium ketchup | ||
| Bacon bits | 3/4 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1/2 teaspoon minced fresh ginger or pinch ground ginger | ||
| Salt | 1/8 Teaspoon | |
| Pimientos | 2 Tablespoon, chopped | |
| Lemon juice | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons rice vinegar or white wine vinegar | ||
Directions
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.
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.
Chef
