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Sprout Salad
Courtesy of EnLITEned Kosher Cooking
Serve With:
Servings: 6
If prepared a few hours in advance, the flavors will mingle nicely. Prep Time: 10 Min. Cook Time: n/a What you need:
(click + to add ingredients to your shopping list)
+ 1 container mung bean sprouts or sprouts of choice
+ 1 med. red pepper, seeded and sliced + 1 med. yellow pepper, seeded and sliced Dressing: + 1 Tbsp. olive oil + 1/4 tsp. light soy sauce + 1 squirt lemon juice + 1 Tbsp. water + sugar substitute equal to 2 tsp. sugar + 2 cloves garlic, peeled and minced + 3 Tbsp. chili sauce (optional) salt and pepper to taste Garnish: + 2 Tbsp. sunflower seeds (optional) + 2-3 Tbsp. separated radish sprouts (strong taste) What to do:
1. Wash and dry sprouts. Place in a bowl with the diced pepper.
2. Whisk the dressing ingredients together and pour over the sprouts. Garnish with sunflower seeds. Serving size 1 c. Exchanges: Vegetable 1 Fat 1 Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com , for more information on diabetes contact www.jewishdiabetes.org Nutritional information:
Calories: 70; Total Fat: 4g; Saturated Fat: 1g; Total Carbs: 4g; Fiber: 1g; Protein: 3g; Sodium: 190mg;
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