Bean Sprouts & Tomatoes

Ideal for northern climates where all the ingredients for this salad can be readily available most of the year.

INGRÉDIENTS

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

PRÉPARATION

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.

RENDEMENT

4 servings

PORTION

1/2 cup (125 mL)

VALEUR NUTRITIVE

Per Serving

Calories	110
Lipides	7 g
Gras saturés	0.5 g
Cholestérol	0 mg
Glucides	11 g
Fibres	2 g
Sucres	1 g
Protéines	4 g
Sodium	10 mg
Potassium	260 mg

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Chickpea Salad with Seared Sirloin

This addictive salad’s texture and flavor will make your mouth sing. It’s a great way to use up leftover steak or grilled vegetables. Plan ahead and make a double batch of cauliflower so you can add it to other salads or enjoy it on its own as a side dish. Canola oil’s neutral taste lets the vinaigrette’s lime flavors shine.