RCI-VG.001.0039.001
Sprout Salad
Salad Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based sa
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (4" by 4"1 packagesprout height) of plain alfalfa sprouts
- of real bacon bits1/4 cup
- very ripe medium-sized tomatoes2 to 4 unit
- of celery3 stalks
- of oil1/3 cup
- of red wine vinegar1/3 cup
Method
1
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.
2
Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
3
Distribute the celery and tomato pieces evenly in the bottom of a wide bowl. (the salad bowl)
4
Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
5
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.
6
Drain the sprouts well. You may need to shake them a bit.
7
Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
8
Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
9
Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
10
Sprinkle vinegar over everything.