Bean Sprout Salad

This fresh, crunchy salad is ideal to serve with or after grilled fish or chicken, or with other vegetarian salads.

4 SERVINGS

1 lb. fresh or canned bean sprouts

2 oz. canned pimiento, chopped

1 pickled cucumber, chopped

1 tablespoon chopped chives

DRESSING

2 tablespoons olive oil

1 tablespoon wine vinegar

1 teaspoon prepared mustard

2 teaspoons soy sauce

2 teaspoon sugar

2 teaspoon salt

Put the bean sprouts in a salad bowl with the pimiento, pickled cucumber and chives.

Mix all the ingredients for the dressing together, making sure the salt and sugar are dissolved. Pour the dressing over the salad. Toss the salad well and put in a refrigerator or a cool place for 1 hour before serving. pieces.

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