Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Alfalfa | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
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.
Cut the celery crosswise, with 1-inch spacing near the thick base and 2-inch spacing near the narrow top.
Distribute the celery and tomato pieces evenly in the bottom of a wide bowl.
Holding the sprouts so that they do not separate and entangle themselves, wash them under running water.
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.
Drain the sprouts well. You may need to shake them a bit.
Spread the sprouts over the tomatoes and celery, still being careful not to make a tangled mess.
Sprinkle the bacon bits over top of the sprouts. The sprouts should be well-covered; use more bacon if needed.
Drizzle oil over the bacon. The oil will adhere to the bacon better than it does to the sprouts.
Sprinkle vinegar over everything.