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Recipe from the March 2011 Newsletter

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Ingredients:

• 3 1/2 cups fresh bean sprouts
• 1/3 cup rice vinegar or white wine vinegar
• 1/3 cup vegetable oil
• 1/3 cup honey
• 2 teaspoons soy sauce
• 1 teaspoons fresh grated ginger root
• 1 bunch spinach, washed and stems removed
• 1 cup diced jicama
• 1 cup crisp chow mein noodles

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Directions:

Toss bean sprouts lightly with vinegar, oil, honey, soy sauce and fresh ginger. Chill at least 1 hour, tossing occasionally. Just before serving, add spinach and jicama. Toss gently to coat. Top each serving with crunchy chow mein noodles.

Serving Suggestion: For a main dish, add 12 oz. of cooked chicken, tuna or shrimp, cut into chunks.

March 2010 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.