BEAN SPROUT SALAD ENJOY DAN:

                                 BEAN SPROUT SALAD by CHEF DAN:

Serves 4

VINAIGRETTTE:

2 tablespoons rice vinegar

2 tablespoons soy sauce

1 tablespoons toasted sesame oil

2 teaspoon pure maple syrup

1 teaspoons garlic chili sauce

1/4-teaspoon dry mustard

SALAD:

2 cups bean sprouts mung bean sprouts

1/2-red bell pepper, thinly sliced

2 carrots, thinly sliced

2 scallions, bias-sliced into 1/2-inch lengths

1 tablespoon dried cilantro

1 cup chow Mein noodles

VINAIGRETTE DIRECTIONS:

1.   Toast the sesame seeds in a dry skillet, when they start popping.

2.   Remove and set aside.

3.   Whisk together all vinaigrette ingredients.

4.   Add toasted sesame seeds.

SALAD DIRECTIONS:

1.   Blanch been sprouts in boiling water for 1 minute, and strain.

2.   Combine bean sprouts and next 4 ingredients.

3.   Toss with vinaigrette and chow Mein noodles just before serving.

ENJOY DAN:                    COOK WITH SOUL AND EAT WITH PURPOSE!!