Subject: Bean Sprout Salad
From: Unicorn (unicorn@indenial.com)
Date: Tue May 22 2001 - 10:08:32 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Robin Nagel in Simi Valley, California sent us this
motivational food funny:
"Confidence is going after Moby Dick in a rowboat and taking the
tartar sauce with you." - Zig Ziglar
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Today's recipe is a quick and easy salad with an Oriental flair. Use
any fresh sprouts, such a mung bean, radish, or alfalfa.
Bean Sprout Salad
For the dressing:
2 Tbs (30 ml) rice wine vinegar
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) soy sauce
1 tsp (5 ml) dark sesame oil
1 tsp (5 ml) sugar
For the salad:
3 - 4 cups (750 ml - 1 L) assorted salad greens
1 - 2 cups (250 - 500 ml) fresh bean sprouts
1/2 cup (125 ml) thinly sliced water chestnuts
1/4 cup (60 ml) roasted peanuts, coarsely chopped
Fresh cilantro (coriander leaves) for garnish
Whisk together the dressing ingredients. Place the salad greens, bean
sprouts, and water chestnuts in a large bowl and toss with the
dressing. Sprinkle with chopped peanuts and garnish with cilantro.
Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Jun 01 2001 - 00:00:01 EDT