Sprouts and Water Chestnut Salad
Serving Size : 4 Preparation Time :0:15
Amount Measure Ingredient -- Preparation Method
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4 cups fresh bean sprouts
8 1/2 ounces water chestnuts -- drained and sliced
1/2 cup celery -- thinly sliced
1/2 cup green onions -- slivered
2 tablespoons chopped cilantro or parsley
red leaf lettuce
1/4 cup chopped dry-roasted cashews
--- Curried Yogurt Dressing ---
1/3 cup mayonnaise
1/4 cup plain yogurt
1 small garlic clove -- minced or pressed
1 teaspoon soy sauce
1/2 teaspoon curry powder
1/4 teaspoon salt
1 dash cayenne pepper
1. In a medium bowl combine bean sprouts, water chestnuts, celery, onion, and cilantro.
2. Mix lightly with Curried Yogurt Dressing.
3. Serve in a lettuce-lined bowl or on lettuce leaves on individual plates. Sprinkle with cashews.
Curried Yogurt Dressing: Smoothly mix mayonnaise, yogurt, garlic, soy sauce, curry powder, salt, and cayenne. Makes about 2/3 cup.
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NOTES : Use either mung or azuki bean sprouts -- from a produce market or your own sprouter -- to make this healthy salad. The curried yogurt dressing has an eye-opening zing!
