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Sprout Salad
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Salad
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4518174
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 package plain alfalfa sprouts
- ¼ cup real bacon bits
- 2–4 very ripe medium-sized tomatoes
- 3 stalks celery
- ⅓ cup oil
- ⅓ cup red wine vinegar
Directions
- Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.
- Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
- Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.
- Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
- Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.
- Drain the sprouts well. You may need to shake them a bit.
- Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
- Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
- Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
- Sprinkle vinegar over everything.
Notes
Garnish it with raisins and crunchy dry roasted peanuts.