Asian Bean Tossed Salad Recipe

Asian Bean Tossed Salad Recipe
Asian Bean Tossed Salad Recipe photo by Taste of Home
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Asian Bean Tossed Salad Recipe

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This scrumptious medley takes advantage of a ready-to-serve salad mix and an easy-to-stir-up soy sauce and ginger dressing.—Jane Rhodes, Silverdale, Washington
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup vinegar
  • 7-1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1 package (12 ounces) ready-to-serve salad greens
  • 1 cup canned bean sprouts
  • 1 cup fresh snow peas

Directions

In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, soy sauce and ginger; shake well. In a salad bowl, combine the greens, bean sprouts and peas. Drizzle with dressing and toss to coat. Yield: 6-8 servings.
Originally published as Asian Tossed Salad in Quick Cooking September/October 2000, p17

Nutritional Facts

1 each: 156 calories, 14g fat (2g saturated fat), 0 cholesterol, 133mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 2g protein.

  • 1/2 cup vegetable oil
  • 1/3 cup vinegar
  • 7-1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1/4 teaspoon ground ginger
  • 1 package (12 ounces) ready-to-serve salad greens
  • 1 cup canned bean sprouts
  • 1 cup fresh snow peas
  1. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, soy sauce and ginger; shake well. In a salad bowl, combine the greens, bean sprouts and peas. Drizzle with dressing and toss to coat. Yield: 6-8 servings.
Originally published as Asian Tossed Salad in Quick Cooking September/October 2000, p17

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