SaladslunchGluten-freeDairy-freeNo added sugar

Sprout Salad

Name: Sprout Salad
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 package plain alfalfa sprouts; ¼ cup real bacon bits; 2–4 very ripe medium-sized tomatoes; 3 stalks celery; ⅓ cup oil; ⅓ cup red wine vinegar

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.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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Ingredients

Makes

1 package plain alfalfa sprouts
¼ cup real bacon bits
2–4 very ripe medium-sized tomatoes
3 stalks celery
⅓ cup oil
⅓ cup red wine vinegar

Ingredients for 4 servings (910 g) · the original recipe

Method

1
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.
2
Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
3
Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.
4
Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
5
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.
6
Drain the sprouts well. You may need to shake them a bit.
7
Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
8
Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
9
Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
10
Sprinkle vinegar over everything.

Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.