Sprouts make for an excellent salad, both tastier and more nutritious than a lettuce-based salad. Placement as directed ensures that the salad is easily forkable (the fork loosely passes through the top layers to embed in the lowest layer) and ensures that the oil will not all puddle at the bottom. This salad serves two adults, assumed to be eating from the same dish.
- 1 package (4" by 4", sprout height) of plain alfalfa sprouts
- 1/4 cup of real bacon bits
- 2 to 4 very ripe medium-sized tomatoes
- 3 stalks of celery
- 1/3 cup of oil
- 1/3 cup of red wine vinegar
- Cut the tomatoes into chunks, about 1.2 inches in diameter. If using tomatoes that are small, cut each one at least once. Remove the core and, optionally, the gooey parts.
- Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
- Distribute the celery and tomato pieces evenly in the bottom of a wide bowl. (the salad bowl)
- Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
- Place the sprouts into a bowl full of water. Gently dunk them and change the water a few times, removing the seed casings without getting the sprouts all tangled up.
- Drain the sprouts well. You may need to shake them a bit.
- Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
- Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
- Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
- Sprinkle vinegar over everything.
Notes, tips and variations
- Garnish it with raisins and crunchy dry roasted peanuts.