| Calories | 147 |
Fiber | 2 g |
| Fat | 12 g |
Cholesterol | 4 mg |
| Sat Fat | 1.4 g |
Sodium | 75 mg |
| Mono Fat | 5.0 g |
Calcium | 51 mg |
| Poly Fat | 5.0 g |
Magnesium | 49 mg |
| Protein | 6 g |
Potassium | 248 mg |
| Carb | 7 g |
Vitamin E | 3.9 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings 6
2 cups fresh or canned bean sprouts, rinsed and drained
1/2 cup sliced celery
1/2 cup sliced natural almonds, toasted
2 Tbs. chopped green pepper
2 Tbs. sliced green onions
1/4 cup mayonnaise
1 Tbs. lime or lemon juice
1 tsp. sugar
1/2 tsp. paprika
1/8 tsp. ground ginger
Lettuce
In large bowl, combine all ingredients except lettuce. Toss to mix thoroughly. Chill. Line serving platter with lettuce leaves; top with bean sprout mixture. Dust with additional paprika.