Bean Sprout and Macaroni Salad
by Tarla Dalal
Bring a splash of colours to your table with this multi-textured, excitingly-flavoured salad! The Bean Sprout and Macaroni Salad is a satiating salad of cooked macaroni tossed with crunchy veggies and succulent cheese.
Bean sprouts give the salad a nice bite, while tomatoes give it a juicy dimension. Chilling the salad helps to enhance the textures and tastes of the ingredients making it a tremendously exciting treat.
A tangy and garlicky olive oil dressing gives the salad a perfect flavour and appetizing aroma, which everyone is sure to love!
You will also relish other salads like the Pear Spinach and Bean Sprouts Salad or Pasta and Vegetable Salad
Bean Sprout and Macaroni Salad recipe - How to make Bean Sprout and Macaroni Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 cup bean sprouts
3/4 cup cooked macaroni
1/2 cup processed cheese cubes
1/4 cup chopped tomatoes
1/4 cup coloured capsicum cubes
salt and freshly ground black pepper (kalimirch) to taste
To Be Mixed Into A Dressing
2 tsp olive oil
1 tsp lemon juice
1 tsp finely chopped garlic (lehsun)
1/2 tsp dry red chilli flakes (paprika)
salt to taste
- Method
- Combine all the ingredients in a deep bowl and mix well.
- Add the prepared dressing and toss well.
- Serve immediately.
| Energy | 148 cal |
| Protein | 21.2 g |
| Carbohydrates | 13.4 g |
| Fiber | 1 g |
| Fat | 7.4 g |
| Cholesterol | 19.3 mg |
| Vitamin A | 124.3 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 17.9 mg |
| Folic Acid | 16.2 mcg |
| Calcium | 162 mg |
| Iron | 0.7 mg |
| Magnesium | 6.8 mg |
| Phosphorus | 115.7 mg |
| Sodium | 242.5 mg |
| Potassium | 65.7 mg |
| Zinc | 0.1 mg |
The mustard and vinegar to be added to the dressing tasted sweet and sour which was a contributing factor to the dish