Veggie Sprouts Salad Combo Recipes

VEGGIE SPROUTS SALAD COMBO

I found this recipe for a hearty sprouts salad in a newspaper, and modified it to serve as a light lunch or dinner, accompanied by low-fat yogurt or fruit juice, if you like. It's incredibly easy to make. Use leftover boiled potatoes, and this becomes an almost no-cook recipe. Very satisfying (it takes a while to eat, though! Plenty of "munching") and crunchy, and wonderfully low

Provided by Anu_N

Categories One Dish Meal

Time 10m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 6

Veggie Sprouts Salad Combo image

Steps:

Boil green bean (mung) sprouts for 2-3 minutes or till just cooked but still firm to bite.
Refresh immediately in cold water, drain and place in a large bowl.
Add the potatoes and tomatoes to the mung and mix carefully so as not to break the potatoes.
Season with salt, chili powder and the lemon juice.
Chill and serve.

Nutrition Facts : Calories 113, Fat 0.7, SaturatedFat 0.1, Sodium 28.5, Carbohydrate 24.8, Fiber 5.1, Sugar 7.7, Protein 5.7

Ingredients

1 cup bean sprouts
1/2 cup potato, boiled,diced
1/2 cup red tomatoes, chopped
1/2 teaspoon chili powder
1 tablespoon lemon juice, freshly squeezed
salt

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Here's what you need: red bell pepper, butternut squash, brussels sprouts, dried oregano, salt, black pepper, olive oil, mixed greens, avocado, garlic, lime, olive oil, salt, black pepper

Provided by Spencer Kombol

Categories Sides

Yield 4 servings

Number Of Ingredients 14

Roasted Veggie Salad With Avocado Dressing Recipe by Tasty image

Steps:

Preheat oven to 400°F (200°C).
In a large bowl, mix the butternut squash, bell pepper, Brussels sprouts, dried oregano, salt, pepper, and olive oil until the veggies are evenly coated.
Pour the vegetables onto a baking sheet in one even layer and roast for 40 minutes.
To make the dressing, place the avocado, garlic, lime juice, olive oil, salt, and pepper in a blender or food processor and blend until the mixture is light and creamy.
To assemble the salad, place a handful of mixed greens on a plate and top with the roasted veggies. Spoon on the Avocado Dressing and serve!
Enjoy!

Nutrition Facts : Calories 392 calories, Carbohydrate 33 grams, Fat 29 grams, Fiber 10 grams, Protein 6 grams, Sugar 7 grams

Ingredients

1 red bell pepper, roughly chopped
1 lb butternut squash
1 lb brussels sprouts, hulled and halved
2 tablespoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil
4 oz mixed greens
1 avocado
1 clove garlic, small
1 lime, juiced
¼ cup olive oil
½ teaspoon salt
¼ teaspoon black pepper

VEGGIE LOVERS COMBO SALAD

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. -Marianne Taylor, South Hadley, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 10

Veggie Lovers Combo Salad image

Steps:

In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables., Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.

Nutrition Facts : Calories 204 calories, Fat 18g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

2 cups cut fresh green beans or wax beans (1 inch)
2 cups fresh or frozen peas, thawed
2 medium sweet red or yellow peppers, chopped
2 plum tomatoes, chopped
1/2 cup finely chopped red onion
1 cup mayonnaise
3/4 cup loosely packed fresh basil or Italian parsley leaves
2 tablespoons red wine vinegar
1 garlic clove, quartered
Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon

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Heat oil in a pan. Add the potatoes and cook on medium-low heat until crisp, stirring occasionally.
Once evenly brown and crisp, remove from pan and set aside. Before adding them to the salad, make sure the crispy potatoes are cooled completely.

Veggie Sprouts Salad Combo Recipes

VEGGIE SPROUTS SALAD COMBO

ROASTED VEGGIE SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Here's what you need: red bell pepper, butternut squash, brussels sprouts, dried oregano, salt, black pepper, olive oil, mixed greens, avocado, garlic, lime, olive oil, salt, black pepper

VEGGIE LOVERS COMBO SALAD

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. -Marianne Taylor, South Hadley, Massachusetts

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