Wednesday, July 30, 2014

Sprouts Recipes

Common Uses for Sprouts

  • Use fresh and uncooked for a sprout salad
  • Add to any salad
  • Use in coleslaw
  • Use in potato salad
  • Use in wraps and roll-ups
  • Replace celery in sandwich spreads
  • Use in sandwiches instead of lettuce
  • Top grilled cheese sandwiches after grilling
  • Grind up and use with sandwich spreads
  • Stir-fry with other vegetables
  • Mix with soft cheeses for a dip
  • Stir into soups or stews when serving
  • Top omelet or scrambled eggs
  • Add to rice dishes
  • Saute with onions
  • Add to baked beans
  • Steam and serve with butter
  • Blend into fruit shakes, fruit or vegetable juices

Sprout Salad 1

  • 1 cup shredded carrots
  • 1 cup shredded cabbage
  • 1 cup diced celery
  • 1 cup alfalfa sprouts
  • 2 tablespoons lemon juice
  • Spices
Mix all ingredients together & serve.

Sprout Salad 2

  • 1 cucumber, chopped
  • 2 tomatoes, sliced
  • 1 cup alfalfa sprouts
  • ½ cup mung bean sprouts
  • 1 cup cottage cheese
  • ¼ cup sesame seeds
  • salad herbs of your choice
Mix all ingredients together. Toss with oil and apple cider vinegar. Serves two.

Sprout Salad 3

  • ½ cup yogurt
  • ½ cup sour cream
  • 1 garlic clove, crushed
  • 4 oz. Blue cheese
Blend yogurt and sour cream until smooth. Add garlic and blue cheese and mash with a fork until smooth. Pour dressing over bed of equal parts lettuce, watercress and salad sprouts.

Sprout Gelatin Salad

  • ½ cup sprouts
  • 1 cup mixed greens
  • 1 pkg gelatin, slightly thickened
Add cut-up or chopped vegetables and sprouts and add to slightly thickened Gelatin. Chill until firm and cut into squares for individual servings. Serve on a bed of lettuce and alfalfa sprouts. Serves 4.

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