Bean Sprouts Vinaigrette

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Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Method

Drain four cups (two one-pound cans) bean sprouts, rinse, and drain again. Pour one cup vinaigrette sauce over the sprouts and toss gently. Marinate and chill for one hour, or longer. Drain before serving.

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