Vegan(Veggie Life)Spring Wheat Salad

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* Exported from MasterCook *

 

Spring Wheat Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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2 cups wheat sprouts with 1/4 to 1/2-inch long

tails

1 cup finely chopped parsley

1/3 cup finely chopped mint or 2 tablespoons dried

mint soaked in 2 tablespoons water

1/4 cup minced red onion

4 cloves garlic, minced

3 small radishes -- minced

1 tablespoon minced bell pepper

2 tablespoons to 3 tablespoons extra-virgin olive oil

2 teaspoons champagne vinegar or other white wine

vinegar

1 teaspoon salt

lettuce, diced tomatoes, and cucumber

(optional)

 

 

 

 

 

Chop wheat sprouts until most kernels are cut into 2 or 3 pieces.

 

In a medium bowl, combine sprouts, parsley, mint, onion, garlic, radish, and

pepper. Toss to combine. Stir in oil, vinegar, and salt. Mix well.

 

If desired, serve salad on a bed of lettuce, garnished with diced tomatoes and

cucumbers.

 

Description:

" Vegan "

Source:

" Veggie Life, Spring, 2001, pg 50 "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 18 Calories; trace Fat (5.8% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

2136mg Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0