Sprout Salad
Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based salad. Placement as directed ensures that the salad is easily forkable (the fork loosely passes through the top layers to embed in the lowest layer) and ensures that the oil will not all puddle at the bottom. This salad serves two adults, assumed to be eating from the same dish.
Source and licence
"Sprout Salad" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sprout_Salad, revision 4518174), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sprout_Salad&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518174
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 package plain alfalfa sprouts
- ¼ cup real bacon bits
- 2–4 very ripe medium-sized tomatoes
- 3 stalks celery
- ⅓ cup oil
- ⅓ cup red wine vinegar
Method
- Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.
- Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
- Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.
- Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
- Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.
- Drain the sprouts well. You may need to shake them a bit.
- Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
- Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
- Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
- Sprinkle vinegar over everything.