the idea girl says
I’m sharing some vinaigrette, chicken, BBQ cooking, recipes and ideas for your entertaining on Labor Day.
Reminding you there’s a parade tomorrow morning from the pen center to downtown st catharines for labor day.
see the other recipes I posted Sept 5, 2011 for your labor day cooking and entertaining ideas:
Betty demonstrates how to make a colorful and delicious Mung Bean Sprout Salad. An arrangement of fresh spinach, cucumber and radish slices, chick peas, and sliced ripe olives is covered with crisp, fresh mung bean sprouts. With a little oil-free Balsamic Raspberry Vinaigrette Salad Dressing drizzled over the top, this salad is nutritious and is perfect for those of your who are watching your calories! It is still wonderful, even if you are not dieting!
I bag fresh spinach (These spinach leaves are pre-washed, but you may want to wash and dry the spinach before assembling your salad.)
1 cucumber, sliced
1 bunch radishes, sliced
15-oz. can chick peas (garbanzo beans), drained
6.5-oz. can sliced ripe olives, drained
1 quart fresh mung bean sprouts
On a salad plate, assemble your salad as follows: Place a layer of spinach leaves on the bottom of the salad plate. Arrange cucumber slices, symmetrically over the spinach, as desired. Next, arrange radish slices on top of cucumber slices, as desired. Now, place chick peas (garbanzo beans) over radish slices, as desired.
Next, place ripe olive slices on top of chick peas, as desired. Top the whole salad off with fresh mung bean sprouts, making a lacy design. Serve with Balsamic Raspberry Vinaigrette Salad Dressing for a gorgeous, healthy salad that can be used as a full meal! I hope you enjoy the salad! –Betty