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Sprout Salad

Sprout Salad

Courtesy of EnLITEned Kosher Cooking 6 Servings • 10 Min. Prep Time • If prepared a few hours in advance, the flavors will mingle nicely.
Ingredients
1 container mung bean sprouts or sprouts of choice
1 med. red pepper, seeded and sliced
1 med. yellow pepper, seeded and sliced

Dressing:
1 Tbsp. olive oil
1/4 tsp. light soy sauce
1 squirt lemon juice
1 Tbsp. water
sugar substitute equal to 2 tsp. sugar
2 cloves garlic, peeled and minced
3 Tbsp. chili sauce (optional)
salt and pepper to taste

Garnish:
2 Tbsp. sunflower seeds (optional)
2-3 Tbsp. separated radish sprouts (strong taste)

Directions:

1. Wash and dry sprouts. Place in a bowl with the diced pepper.

2. Whisk the dressing ingredients together and pour over the sprouts. Garnish with sunflower seeds.

Serving size 1 c.

Exchanges: Vegetable 1 Fat 1

Excerpt from EnLITEned Kosher Cooking by Nechama Cohen with permission from Feldheim Publishers. For more information contact www.feldheim.com , for more information on diabetes contact www.jewishdiabetes.org

Nutrition:

Calories: 70; Total Fat: 4g; Saturated Fat: 1g; Total Carbs: 4g; Fiber: 1g; Protein: 3g; Sodium: 190mg;
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