Friday, August 8, 2008

Hawaiian Bean~Sprout Salad

2 lbs. fresh mung bean sprouts, raw or blanched
1 med. red bell pepper, finely diced
green onions, chopped
1/2 can pineapple tidbits, drained (optional)
2 Tbs. vinegar
2 Tbs. sesame oil
2 Tbs. Braggs
2 Tbs.  honey
2 Tbs. sesame seeds, raw or toasted

Blanch sprouts, if desired, by placing them in a colander and pouring boiling water over them. Drain. Combine with red pepper, green onions, and pineapple in salad bowl. Mix sesame seeds, vinegar, oil, Braggs, and honey together. Pour over salad and toss a coat. Serve warm or chilled over a bed of greens or rice. 

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