Bean Sprout And Spinach Salad Recipes

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SAUTEED BEAN SPROUTS AND SPINACH

A chinese healthy alternative dish with the benefit of two of the most delectable vegetables that you can cook without the meat. Low in calories, fat and carbohydrate but high in vitamins and minerals

Provided by Frenzy

Categories     Vegetable

Time 30m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 12



Sauteed Bean Sprouts and Spinach image

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.

Nutrition Facts : Calories 140.7, Fat 7, SaturatedFat 0.9, Sodium 1058.1, Carbohydrate 12.7, Fiber 3.4, Sugar 7.6, Protein 10.2

2 garlic cloves, chopped
1 scallion, chopped
300 g bean sprouts
200 g spinach
100 g fresh mushrooms, sliced into bite sizes
150 g firm tofu, diced
4 tablespoons soy sauce
3 tablespoons vinegar
1 tablespoon sugar
1/2 cup water
1 teaspoon sesame oil
1 tablespoon canola oil

ASIAN-INSPIRED SPINACH SALAD

A spinach salad that makes everyone love spinach!

Provided by BLONDIEGIRLL69

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 7



Asian-Inspired Spinach Salad image

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.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 8.9 g, Fat 18.5 g, Fiber 2 g, Protein 2.6 g, SaturatedFat 2.9 g, Sodium 482.8 mg, Sugar 5.6 g

5 cups fresh spinach, rinsed and dried
1 cup bean sprouts
2 clementines, peeled and segmented
⅓ cup sliced fresh mushrooms
⅓ cup vegetable oil
2 tablespoons soy sauce
1 pinch garlic powder

BEAN SPROUT AND SPINACH SALAD

I cannot yet vouch for this recipe. Posting it here before I lose it! Found in Kikkoman Oriential Cooking, this looks so tasty!

Provided by MechanicalJen

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Bean Sprout and Spinach Salad image

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.

Nutrition Facts : Calories 63.3, Fat 0.9, SaturatedFat 0.1, Sodium 344.7, Carbohydrate 11.1, Fiber 3.6, Sugar 6.1, Protein 5.6

1 lb spinach, washed
1/2 lb bean sprouts
1 tablespoon sugar
4 teaspoons vinegar
1 tablespoon soy sauce
1 teaspoon sesame seeds, toasted

SUKJU NAMUL (MUNG BEAN SPROUT SALAD)

Here is an easy mung bean sprout salad to serve along with your kimchi and other accompaniments.

Provided by Ann Lee

Categories     Salad     Vegetable Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 9



Sukju Namul (Mung Bean Sprout Salad) image

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.

Nutrition Facts : Calories 409 calories, Carbohydrate 71.9 g, Fat 2.6 g, Fiber 18.7 g, Protein 27.3 g, SaturatedFat 0.6 g, Sodium 314 mg, Sugar 7.7 g

2 cups water
1 pound mung bean sprouts
1 baby carrot, cut into matchsticks
1 green onion, cut into 1-inch pieces
1 teaspoon sesame oil
1 teaspoon crushed garlic
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon sesame seeds

BEANSHOOT, AVOCADO & BABY SPINACH SALAD

A flavoursome Beanshoot, Avocado and Baby Spinach Salad with and Asian Vinaigrette which I have adapted from one of the recipes featured today on Huey's popular TV cooking show. He suggests serving this as an entrée or for a light lunch. Huey (Iain Hewitson) is an Australian chef, who is particularly fond of Asian cuisine. I am posting this for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13



Beanshoot, Avocado & Baby Spinach Salad image

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.

Nutrition Facts : Calories 128.8, Fat 7.8, SaturatedFat 1.1, Sodium 1427.4, Carbohydrate 13.7, Fiber 5.8, Sugar 4.8, Protein 4.7

4 tablespoons asian fish sauce
2 tablespoons japanese rice vinegar
2 tablespoons water
2 teaspoons shaved palm sugar
1 chili pepper, seeded & finely sliced
1 teaspoon freshly grated ginger
4 large garlic cloves, grated
150 g baby spinach leaves
100 g bean sprouts
1/2 small red onion, finely sliced
1 red capsicum, cored, seeded & diced
1/4 English cucumber, halved lengthways & thickly sliced
1 avocado, diced

QUICK SPINACH SALAD WITH SPROUTS

Make and share this Quick Spinach Salad with Sprouts recipe from Food.com.

Provided by Dine Dish

Categories     Low Cholesterol

Yield 6 serving(s)

Number Of Ingredients 11



Quick Spinach Salad with Sprouts image

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.

Nutrition Facts : Calories 93.8, Fat 7.7, SaturatedFat 1.7, Cholesterol 5.6, Sodium 139.8, Carbohydrate 4.2, Fiber 2, Sugar 0.8, Protein 3.9

1 lb spinach
2 tablespoons water
1/2 cup alfalfa sprout
1 clove garlic, minced
1/4 cup feta cheese, crumbled
1 teaspoon Dijon mustard
2 tablespoons sunflower seeds
salt
2 tablespoons olive oil
black pepper, Freshly Ground
2 tablespoons lemon juice

KOREAN SPINACH SALAD

Make and share this Korean Spinach Salad recipe from Food.com.

Provided by Kree6528

Categories     Spinach

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 13



Korean Spinach Salad image

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!

Nutrition Facts : Calories 541.2, Fat 42.3, SaturatedFat 8.5, Cholesterol 98.8, Sodium 1008.6, Carbohydrate 34.5, Fiber 2.8, Sugar 25.6, Protein 8.9

1 package fresh spinach
1/2 lb bacon
1 (8 ounce) can water chestnuts
1 (14 ounce) can bean sprouts
3 hard-boiled eggs, diced
1/2 lb sliced mushrooms (optional)
1 cup cooking oil
1/4 cup vinegar
1 onion, chopped
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/3 cup ketchup
3/4 cup sugar

KOREAN SPINACH SALAD

This delicious salad is a flavorful twist on the classic spinach salad. The sweet and sour dressing has just the right balance and there's a wonderful crunch from the beans and water chestnuts.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8 servings.

Number Of Ingredients 12



Korean Spinach Salad image

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.

Nutrition Facts : Calories 239 calories, Fat 18g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 199mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.

1/2 cup canola oil
1/3 cup sugar
1/3 cup finely chopped onion
3 tablespoons ketchup
2 tablespoons white vinegar
Dash pepper
SALAD:
1/2 pound fresh spinach, torn
1 cup canned bean sprouts
1 can (8 ounces) sliced water chestnuts, drained
4 bacon strips, cooked and crumbled
1 hard-boiled large egg, chopped

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