Bean Sprout Salad
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1/2 teaspoon Salt
1/4 cup Bean Sprouts
2 Leaves Green Leaf Lettuce
1 leaf Red Leaf Radicchio
2 Cherry Tomatoes
Hot Mustard or Horseradish
Tonton Japanese Vinaigrette

  1. Heat salted water until boiling; add bean sprouts. Cook 10 seconds and drain.
  2. Place in cold water until chilled and drain.
  3. Place vegetables on place. Pour Tonton Japanese Viniagrette over them.
Makes 1 serving.

Notes: Dressing also goes well with hot mustard or horseradish.

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