Bean Sprouts & Cherry Tomato Salad

cherry tomatoes, bean sprouts, salad recipe, canadian recipe,canadian cuisine• 2 cups (500 mL) bean sprouts
• 1 cup (250 mL) cherry tomato halves
• 1/2 cup (125 mL) English cucumber, halved lengthwise then thinly sliced
• 1/4 cup (60 mL) flat leaf parsley, chopped
• 2 Tbsp (30 mL) canola oil
• 1 Tbsp (15 mL) red wine vinegar
• 1/4 tsp (1 mL) pepper
• 1/4 tsp (1 mL) dried basil
• 1/4 tsp (1 mL) paprika
• 1 large clove garlic, crushed

In large bowl, combine bean sprouts, tomato, cucumber and parsley. Cover and refrigerate for 30 minutes.
In small bowl, whisk together canola oil, vinegar, pepper, basil and paprika. Add crushed garlic. Before serving, pour dressing over salad; mix lightly.

Yield: 4 servings.
Serving size: 1/2 cup (125 mL).

Source: www.canolainfo.org

Nutritional Analysis:
Per 1/2 cup (125 mL) Serving
Calories 110
Total Fat 7 g
Saturated Fat 0.5 g
Cholesterol 0 mg
Sodium 10 mg
Carbohydrates 11 g
Fiber 2 g
Protein 4 g

SALADE DE TOMATES ET FÈVES GERMÉES

• 2 tasses (500 mL) de fèves germées
• 1 tasse (250 mL) de tomates cerises, coupées en
• 1/2 tasse (125 mL) de concombre épépiné et coupé en tranches minces
• 1/4 de tasse (60 mL) de persil frais, coupé fin
• 2 c. à table (30 mL) d’huile de canola
• 1 c. à table (15 mL) de vinaigre de vin rouge
• 1/4 de c. à thé (1 mL) de poivre
• 1/4 de c. à thé (1 mL) de basilic
• 1/4 de c. à thé (1 mL) de paprika
• 1 grosse gousse d’ail, émincée

Dans un bol, mélanger délicatement les fèves germées, les tomates cerises, le concombre et le persil. Couvrir et réfrigérer pendant 30 minutes.
Fouetter l’huile de canola, le vinaigre, le poivre, le basilic et le paprika. Ajouter la gousse d’ail. Au moment de servir, verser la vinaigrette sur la salade; retourner légèrement.

Rendement : 4 portions. 1/2 tasse (125 mL).

Source: www.canolainfo.org

Analyse nutritionnelle:
par portion 1/2 tasse (125 mL).
Calories 110
Lipides 7 g
Gras saturés 0,5 g
Cholestérol 0 mg
Sodium 10 mg
Glucides 11 g
Fibres 2 g
Protéines 4 g

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