Bean sprout and spinach salad
Refresh your palate with this nutritious Bean Sprout and Spinach Salad. Packed with fresh spinach, crunchy mung beans, and savory onion, this salad is dressed with a tangy vinegar and olive oil blend, seasoned with a dash of salt, black pepper, and a hint of paprika. Perfect for a light and healthy meal!
- 22 May 2024
- Cook time 0 min
- Prep time 10 min
- 1 Servings
- 8 Ingredients
This Bean Sprout and Spinach Salad is a fresh and nutritious dish that's perfect for any meal. The combination of crunchy mung bean sprouts, tender spinach leaves, and a tangy vinaigrette makes this salad both delicious and healthy. It's quick and easy to prepare, making it an ideal option for busy days or light lunches.
Ingredients:
Instructions:
- Wash the spinach thoroughly and pat dry. If the spinach leaves are large, roughly chop them into bite-sized pieces.
- Rinse the mung bean sprouts under cold water and drain well.
- Peel the onion and thinly slice it into rings or half-moons.
- In a large mixing bowl, combine the spinach, mung bean sprouts, and sliced onion. Toss gently to mix the ingredients evenly.
- In a small bowl or a jar with a lid, combine the vinegar, olive oil, salt, black pepper, and paprika.
- If using a jar, close the lid tightly and shake well until all the ingredients are fully combined. If using a bowl, whisk the ingredients together until emulsified.
- Pour the dressing over the vegetable mixture in the mixing bowl.
- Toss the salad gently but thoroughly to ensure that all the vegetables are coated with the dressing.
- Transfer the salad to a serving bowl or individual plates.
- Serve immediately and enjoy!
Tips:
- Rinse the spinach and mung bean sprouts thoroughly to remove any dirt or impurities before using them in the salad.
- To reduce the sharpness of the onion, soak the sliced onion in cold water with a pinch of salt for 10 minutes, then drain and pat dry.
- If you prefer a spicier salad, add a pinch of red chili flakes along with the paprika.
- For added texture and flavor, you can sprinkle some toasted sesame seeds or chopped nuts over the salad before serving.
- Feel free to customize the vinaigrette by adding a small amount of honey or mustard for additional taste.
- This salad tastes best when served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to one day.
Enjoy your Bean Sprout and Spinach Salad as a light and refreshing dish that's full of flavor and packed with nutrients. This salad can be served on its own or as a side dish to complement your main course. It's a versatile recipe that's perfect for anyone looking to add more greens to their diet.
| Nutrition Facts | |
|---|---|
| Serving Size | 550 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 11% |
| Fiber 10g | 25% |
| Sugar 24g | 24% |
| Fat | |
| Fat 27g | 33% |
| Saturated 4.03g | 13% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 45mg | 9% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 1.58mg | 10% |
| Vitamin B6 0.64mg | 38% |
| Vitamin B9 190ug | 49% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 60mg | 66% |
| Vitamin E 1.69mg | 11% |
| Vitamin K 330ug | 272% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.79mg | 25% |
| Magnesium, Mg 110mg | 26% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 0.73ug | 1% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 480g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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