Best Bean Sprout And Spinach Salad Recipes

SAUTEED BEAN SPROUTS AND SPINACH

Steps:

• - In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside
• - In a wok, heat canola oil and add the garlic and the scallions.
• - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender.
• - Stir-Fry the vegetables and put the remaining mixture
• - Add the tofu and simmer for 1 minute.

ASIAN-INSPIRED SPINACH SALAD

Steps:

• Tear the spinach into bite-size pieces and toss in a large bowl with the bean sprouts, clementines, and mushrooms.
• Whisk together the oil, soy sauce, and garlic powder in a small bowl. Pour over the spinach mixture, toss, and let stand for about 5 minutes to let the flavors blend.

BEAN SPROUT AND SPINACH SALAD

Steps:

• Pour boiling water over spinach in colander. Rinse immediately with cold water. Drain thoroughly and place in medium serving b owl. repeat process with bean sprouts and place in same bowl.
• Combine sugar, vinegar, soy sauce and sesame seeds. Pour over veggies and toss to combine.
• Cover and refrigerate at least 1 hour before serving.

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Steps:

• Bring water to a boil in a saucepan. Add mung beans; cook until tender, about 5 minutes. Drain. Rinse under cool running water to stop the cooking process. Drain well; transfer to a bowl.
• Combine baby carrot and green onion in a small microwave-safe bowl. Cover with water and place in the microwave for 30 seconds. Drain.
• Stir baby carrot and green onion into the bean sprouts in the bowl. Add sesame oil, garlic, salt, pepper, and sesame seeds; mix by hand until combined.

BEANSHOOT, AVOCADO & BABY SPINACH SALAD

Steps:

• Place the fish sauce, rice vinegar, water, palm sugar, chilli, ginger and garlic in a bowl and whisk up. Taste for seasoning.
• In another bowl, mix together the baby spinach leaves, beanshoots, onion, capsicum, cucumber and avocado with dressing to taste.

QUICK SPINACH SALAD WITH SPROUTS

Steps:

• Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese.
• Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice.
• Trim, wash and dry spinach.
• Tear into bite-sized pieces to make about 10 cups, lightly packed.
• Place in salad bowl.
• Add alfalfa sprouts, cheese and sunflower seeds.
• In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper.
• MIx well.

KOREAN SPINACH SALAD

Steps:

• Wash and drain spinach; break into bite-sized pieces.
• Fry, drain, and crumble bacon.
• Toss bacon and spinach with water chestnuts, bean sprouts, and eggs.
• Combine all dressing ingredients and mix well.
• Pour dressing over salad and serve.
• Note: This dressing is great on tossed salads, too!

KOREAN SPINACH SALAD

Steps:

• Place the first six ingredients in a jar with a tight fitting lid; shake well. Chill until serving., In a large salad bowl, combine the spinach, sprouts and water chestnuts. Just before serving, shake dressing and pour over salad; toss to coat. Sprinkle with bacon and egg.