INGREDIENTS:
375 gms Baby Mushrooms Sliced
3 Green Shallots Chopped
1 Medium Carrot Grated
2 tbsp Chopped Fresh Parsley
1 tbsp Chopped Fresh Chives
1 Cup Bean Sprout
FOR DRESSING:
¼ Cup Oil
¼ Cup Lemon Juice
2 tbsp Vinegar
½ tsp Sugar
METHOD:
- Firstly boil mushrooms with little salt until tender.
- Drain the water and rinse with cold water.
- When the mushrooms cool down, mix the shallots in it.
- Then one by one add carrot,parsley,chives and sprouts in a bowl and stir well.
- Now for dressing,add in it oil, lemon juice,vinegar and sugar and mix well.
- Combine all the ingredients in a jar and shake well.
- Mushroom Salad is ready to be served.
INGREDIENTS:
¼ Cup Pine Nuts
1 Cup Rice
2 tbsp Lemon Juice
2 tbsp Oil
2 tsp Curry Powder
1 small Carrot Chopped
1 Medium Apple Chopped
1½ Cup Pineapple Chopped
1 Small Red Pepper Chopped
¼ Cup Raisins Chopped
¼ Cup Walnuts Chopped
METHOD:
- Firstly toast pine nuts on oven tray in moderate oven for about 5 minutes and let it cool.
- Add rice gradually to large sauce pan of boiling water and boil uncovered until tender.
- Drain them and rinse with cold water.
- Now combine rice, juice,oil,currry powder,carrot,apple,pineapple,raisins and nuts in a large bowl and mix well.
- Now it is ready to be served.
INGREDIENTS:
1 tbsp Sesame Seeds
¼ Cup Oil
1 Clove Garlic Crushed
250 gms Small Mushrooms sliced
4 Medium Spinach Leaves Shredded
1 cup Frozen Peas Thawed
2 Cups(120gms) Bean Sprouts
2 tsp Light Soya Sauce
1 tbsp Lemon Juice
1 tsp Grated Fresh Ginger
METHOD:
- Firstly stir sesame seeds over heat in heavybased frying pan until lightly browned.
- Then remove from pan and cool.
- Heat a table spoon of oil in a large frying pan and heat garlic.
- Then add mushrooms and spinach.
- Stir over medium heat for about 2 minutes or until they are soft.
- Add peas and beansprout and stir over medium heat for 3 minutes.
- Now add combined remaining oil,juice and ginger.
- Stir over medium heat for 1 minute.
- Sprinkle salad with sesame seeds just before serving.
INGREDIENTS:
¾ Cup Almonds
4 sticks Celery Chopped
2 Medium Apples Chopped
¾ Cup Raisins
1 tbsp Fresh Parsley Chopped
CURRY DRESSING:
¼ Cup Sour Cream
2 tbsp Mayonnaise
1 tsp Curry Powder
2 tbsp Orange Juice
METHOD:
- Firstly toast almonds on oven tray in moderate oven for 5 minutes.
- Then let it cool.
- Combine celery,apples,raisins,almonds and parsley in a large bowl.
- Then for dressing,combine cream,mayonnaise,curry powder and orange juice.
- Mix well.
- Add curry on top of the salad mixture just before serving.
INGREDIENTS:
500 gms Broccoli
½ x 250 gms Tomato Halved
2 Cups (120gms)Bean Sprout
1 Cup Sultanas(raisins without seeds)
GARLIC VINAIGERETTE:
½ Cup Oil
2 tbsp Lemon Juice
1 Clove Garlic Crushed
METHOD:
- Firstly boil broccoli until tender.
- Drain the water and rinse with cold water.
- Now combine broccoli with tomatoes,sultanas and sprouts in a large bowl.
- Now for vinaigrette combine oil, lemon juice and garlic in a jar and shake well.
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