Source: CanolaInfo Test Kitchen | Catégorie: Diabétique, Santé du cœur, Salades

Bean Sprouts & Tomatoes

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

Bean Sprouts & Tomatoes

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

Calories110
Lipides7 g
Gras saturés0.5 g
Cholestérol0 mg
Glucides11 g
Fibres2 g
Sucres1 g
Protéines4 g
Sodium10 mg
Potassium260 mg