Bean Sprouts & Tomatoes
Ideal for northern climates where all the ingredients for this salad can be readily available most of the year.
INGREDIENTES
- 2 cups bean sprouts 500 mL
- 1 cup cherry tomato halves 250 mL
- 1/2 cup English cucumber, halved lengthwise then thinly sliced 125 mL
- 1/4 cup flat leaf parsley, chopped 60 mL
- 2 Tbsp canola oil 30 mL
- 1 Tbsp red wine vinegar 15 mL
- 1/4 tsp pepper 1 mL
- 1/4 tsp dried basil 1 mL
- 1/4 tsp paprika 1 mL
- 1 large clove garlic, crushed
INSTRUCCIONES
- 1. In large bowl, combine bean sprouts, tomato, cucumber and parsley. Cover and refrigerate for 30 minutes.
- 2. In small bowl, whisk together canola oil, vinegar, pepper, basil and paprika. Add crushed garlic. Before serving, pour dressing over salad; mix lightly.
RINDE
4 servings
TAMAÑO DE LA PORCIÓN
1/2 cup (125 mL)
ANÁLISIS NUTRICIONAL
Per Serving
| Calorías | 110 |
| Grasa total | 7 g |
| Grasa saturada | 0.5 g |
| Colesterol | 0 mg |
| Carbohidratos | 11 g |
| Fibra | 2 g |
| Azúcares | 1 g |
| Proteína | 4 g |
| Sodio | 10 mg |
| Potasio | 260 mg |
