|by Linda Fraser|
The appeal of beans and other dried legumes lies partly in their ability to keep well for long periods of time.
1 - 10 of 54 for bean sprouts salad
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Combine the bean sprouts, tomato wedges, ... slices in a salad bowl. Garnish the ... pour this mixture over the salad as a dressing. Makes 4 to 6 servings.
Toss all ingredients into a bowl except hard cooked eggs. Mix well. Serve with chopped lettuce bed, garnish with hard cooked egg wedges, tomato ...
Wash and cut ... hard-boiled eggs. Add bean sprouts, bacon and ... room temperature until the sugar dissolves. Pour over spinach mixture and toss. Serves 8.
Chop all vegetables ... 1-2 cans of bean sprouts. Marinate with ... and serve. The ingredients can be increased or decreased according to need and taste.
Slice the wonton skins into 1/2-inch slices and deep fry. Drain well; let cool. Mix well all dressing ingredients; toss and serve. Sprinkle sesame ...
Make dressing of ... and pour over raw bean sprouts. Mix well. Top with almonds. Allow to stand a few hours in the refrigerator before serving. Serves 8.
Combine above. Shake until sugar is dissolved. Pour over vegetables and toss to coat. Cover. Refrigerate overnight.
Clean and wash bean sprouts in cold water. ... stirring constantly. Add all other ingredients to bean sprouts, mix well with fork. Serve cold. 5 servings.
Drain chow mein vegetables and bean sprouts. Add all other ingredients and chill overnight. You can add raw cauliflower.
Slice ham and ... peppers, onion with bean sprouts. Toss and ... Oriental sesame oil. Pour over ingredients. Toss again. Garnish with hard-boiled egg slices.
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