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    You are in: Home / Recipes / Bean Sprouts And Tomato Salad Topped With Pesto Recipe
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    Bean Sprouts And Tomato Salad Topped With Pesto

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Charishma_Ramchandani's Note:

    From the Foodcourt column,Weekend. This is a good way to use up the fresh basil growing in your garden! Preparation time does not include the time required to soak the green gram(whole green moong lentils) in water, then drain the following day, cover and keep aside on the kitchen countertop, and get the sprouts the next day. It takes a total of 3 days for that.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.
    2. 2
      Keep aside.
    3. 3
      Line a salad plate with lettuce leaves.
    4. 4
      Spread the bean sprouts over it.
    5. 5
      Place the sliced tomatoes over the bean sprouts.
    6. 6
      Spoon the Pesto over the salad.
    7. 7
      Serve at once.

    Ratings & Reviews:

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    Nutritional Facts for Bean Sprouts And Tomato Salad Topped With Pesto

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 498.8
     
    Calories from Fat 417
    83%
    Total Fat 46.3 g
    71%
    Saturated Fat 8.9 g
    44%
    Cholesterol 16.5 mg
    5%
    Sodium 742.4 mg
    30%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 3.9 g
    15%
    Sugars 7.1 g
    28%
    Protein 12.0 g
    24%

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