Sprout Salad
Courtesy of EnLITEned Kosher Cooking
Serve With:
If prepared a few hours in advance, the flavors will mingle nicely.
Servings: 6
Prep Time: 10 Min.
Cook Time: n/a
What you need:
* 1 container mung bean sprouts or sprouts of choice
* 1 med. red pepper, seeded and sliced
* 1 med. yellow pepper, seeded and sliced

* 1 Tbsp. olive oil
* 1/4 tsp. light soy sauce
* 1 squirt lemon juice
* 1 Tbsp. water
* sugar substitute equal to 2 tsp. sugar
* 2 cloves garlic, peeled and minced
* 3 Tbsp. chili sauce (optional)
salt and pepper to taste

* 2 Tbsp. sunflower seeds (optional)
* 2-3 Tbsp. separated radish sprouts (strong taste)
What to do:
1. Wash and dry sprouts. Place in a bowl with the diced pepper.
2. Whisk the dressing ingredients together and pour over the sprouts. Garnish with sunflower seeds.

Serving size 1 c.
Exchanges: Vegetable 1 Fat 1

Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com , for more information on diabetes contact www.jewishdiabetes.org
Nutritional information:
Calories: 70;   Total Fat: 4g;   Saturated Fat: 1g;   Total Carbs: 4g;   Fiber: 1g;   Protein: 3g;   Sodium: 190mg;  
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