Sprout Recipes - Entrees

Tomorrow's Layered Salad

Ingredients

10 ounces spinach, cleaned, pieced (300 g)
4 ounces alfalfa sprouts (125 g)
4 eggs, hard boiled, chopped
1 bunch scallions, chopped (including tops)
1 pound bacon, cooked and crumbled (500 g)
10 ounces tiny frozen peas, cooked (300 g)
2 teaspoons sugar (10 ml)
1 cup Swiss cheese, grated (250 ml)
salt & pepper to taste

Dressing:
1-1/2 cups sour cream (375 ml)
1-1/2 cups mayonnaise 375 ml

Preparation

In a 10" x 13" glass pan, using half the ingredients, layer spinach, sprouts, eggs, scallions, bacon and peas. Sprinkle with sugar, salt and pepper. Frost with half the dressing. Repeat. Garnish with cheese. Cover with plastic wrap and refrigerate overnight.

Recipe serves 8.

Oriental Salad

Preparation:

3/4 cup mayonnaise (175 ml)
1 tablespoon lite soy sauce (15 ml)
1 tablespoon lemon juice (15 ml)
3/4 teaspoon powdered ginger (4 ml)
5 ounces BEANSPROUTS (150 g)
1 cup shrimp, cooked
1 cup scallops or crab, cooked (250 ml)
1 cup chow mein noodles (optional) (250 ml)
5 ounces (1 can) water chestnuts, sliced (150 g)
1/4 cup green onions, sliced (50 ml)
1/4 cup celery, finely chopped lettuce leaves (50 ml)

For dressing mix mayonnaise, soy sauce lemon juice and ginger. Mix remaining ingredients, except lettuce. Toss with dressing and serve on lettuce leaves.

Recipe Serves 6.

Nutrition Per Serving: Calories 290; Protein 15.2 g; Carbohydrates 5.8 g; Fat 22.8g; Saturated Fat 3.6 g; Cholesterol 134.8 mg; Sodium 619.0 mg; Potassium 375.0 mg; Dietary Fiber 1.3 g

Percent US RDA Per Serving: Protein 34%; Vitamin A 6%; Vitamin C 8%; Thiamin 4%; Riboflavin 7%; Niacin 12%; Calcium 5%; Iron 20%; Vitamin B6 11%; Vitamin B12 408%; Folacin 20%

Beansprouts and Julienned Vegetables

Preparation:

16 ounces BEANSPROUTS 500 g
1 green pepper, julienned
3 slices cooked ham, julienned
3 stalks green onions, minced
2 eggs
2 tablespoons oil for frying eggs 25 ml

Dressing:
3 tablespoons lite soy sauce 40 ml
1 tablespoon oil 15 ml
1 teaspoon vinegar 5 ml
few drops sesame oil (optional)

Place beansprouts in a bowl and cover with boiling water for 3-5 minutes. Rinse under cold water, drain, and set aside. Prepare green pepper, ham and green onions. Beat eggs and fry in thin sheet. Cut sheet into narrow strips. Toss all ingredients together with dressing.

Serves 6

Nutrition Per Serving: Calories 104; Protein 4.7 g; Carbohydrates 5.8 g; Fat 6.7g; Saturated Fat 1.8 g; Cholesterol 91.3 g; Sodium 203.0 mg; Potassium 172.0 mg; Dietary Fiber 1.0 g

Percent US RDA Per Serving: Protein 10%; Vitamin A 5%; Vitamin C 28%; Thiamin 7%; Riboflavin 10%; Niacin 2%; Calcium 3%; Iron 13%; Vitamin B6 6%; Vitamin B12 86%; Folacin 29%

Rice Salad

Preparation:

2 cups brown rice, cooked in 3 cups of water until tender
1/3 cup of olive oil
1/2 cup of orange juice
1/2 teaspoon crushed red pepper
2 tablespoons of tamari
1 teaspoon salt
2 tablespoons cider vinegar
1 cup chopped pineapple (or canned crushed, undrained)
10 peapods, chopped
3 scallions, minced
1 stalk celery, chopped
1/2 cup raisins
1/2 cup peanuts, chopped
12 ounces BEANSPROUTS

While rice is cooking combine all other ingredients. Add to rice, mix well and chill. Pack a cup and a half or two cups of this salad and take it to work with a piece of fruit for a refreshing lunch. Serve it on a bed of alfalfa sprouts or alfalfa with garlic sprouts for an attractive and delicious company lunch.

Serves 6

Nutrition Per Serving: Calories 471; Protein 9.5 g; Carbohydrates 40.5g; Fat 14.5g; Saturated Fat 2.1g; Cholesterol 0.0g; Sodium 405.0 mg; Potassium 504.0 mg; Dietary Fiber 3.6g

Percent US RDA Per Serving: Protein 24%; Vitamin A 6%; Vitamin C 25%; Thiamin 17%; Riboflavin 18%; Niacin 23%; Calcium 10%; Iron 19%; Vitamin B6 13%; Vitamin B12 9%; Folacin 30%

CLICK HERE FOR EASY-TO-PRINT PAGE WITHOUT GRAPHICS.