Japanese Sprout Salad

Source: 12 Months of Monastery Salads
Date tried: July 10, 2014
Yield: 6 servings
Time needed: 2 hours chilling time

This dressing is excellent!  And watercress with bean sprouts makes a delightfully different green salad.  I thoroughly enjoyed this.

Japanese Sprout Salad

Japanese Sprout Salad

1/3 cup sunflower oil
1 Tbsp. sesame oil
1 Tbsp. white wine vinegar
2 tsp. honey

1 lb. fresh bean sprouts, rinsed with boiling water and patted dry
4 scallions, finely chopped
1 bunch watercress, stem trimmed off, and torn into bite-sized pieces
1 medium-sized red bell pepper, seeded and finely chopped or diced

Whisk the dressing ingredients together in a cup or small bowl until thickened.
Refrigerate at least 2 hours before using to let flavours blend.
Whisk once more before using.

When ready to assemble, put bean sprouts in a salad bowl.
Add scallions, watercress and red pepper.
Just before serving, pour the dressing over everything and toss lightly.
Serve immediately.

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