Bean Sprouts & Tomatoes
Ingredients
- 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
Instructions
- 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.
Yield
4 servings
serving size
1/2 cup (125 mL)
nutritional analysis
Per Serving
| Calories | 110 |
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Carbohydrates | 11 g |
| Fiber | 2 g |
| Sugars | 1 g |
| Protein | 4 g |
| Sodium | 10 mg |
| Potassium | 260 mg |
