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Bean Sprout and Bacon Salad


15 min (for 4 serves)

5 min (for 4 serves)



A delicious and surprising swiftness dish that is suitable for any day of the year.  Bean sprouts not just have a lovely fresh flavor but they are extremely good for your health too.  The sprouting process of beans not only increase the nutritive value of beans but also reduces its caloric value too making it ideal for calorie conscious people.  It also contains significant amount of proteins, vitamin C and number of essential B vitamins which are needed by your body for proper functioning of various body system.


10 g
  Bacon, sliced into 1-inch strips
1.50 tablespoon (22 g)
  Vinegar, red wine
0.50 clove (2 g)
  Garlic, minced
1 g
  Worcestershire sauce
0 g
0.13 teaspoon (1 g)
  Salt, iodised
0.13 teaspoon (0 g)
  Black pepper, ground
225 g
  Mung Bean Sprout
3.00 onion (267 g)
  Onion, sliced
30 g
  Green Bell Pepper, chopped


  1. Cook the bacon in a skillet over moderately high heat until crisp -- about 5 minutes.  Remove the bacon, drain on paper toweling, and reserve.  Pour of all but 3 tablespoons of the drippings.
  2. Let the drippings cool to room temperature, then add the vinegar, garlic, worcestershire sauce, mustard, salt and black pepper. Set aside.
  3. Put the bean sprouts into a colander and run hot water over them.  Drain well, place in a serving bowl, and toss with the green onions and sweet pepper.  Crumble the reserved bacon and add.
  4. Reheat the dressing and pour it while still hot over the salad.  Toss and serve the lettuce leaves.
Per Serve
339.2 kJ  (81.1 kcal)
6.7 g
Total Fat:
0.6 g
0.1 g
0.1 g
0.2 g
Total Carbs:
8.6 g
-Complex Carbs:
0.7 g
7.9 g
5.3 g
243.3 mL
0.0 g
2.9 mg
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