Bean Sprout Salad

Ingredients:

 

• 1 tbsp Olive oil
• 1 pound fresh bean sprouts
• 1 medium red bell pepper, seeded and thinly sliced into strips
• 2 heads fresh broccoli
• 1 tbsp white vinegar
• 1 tbsp Soy sauce
• 1 tbsp lemon juice
• 1 tbsp garlic finely chopped
• 1 tsp sugar
• 2 tbsp cilantro finely chopped
• 1/2 tsp dry red chilli flakes
• Salt to taste

 

Method: 

• Cut the broccoli into bite-size pieces. Heat oil in large skillet over medium high heat.
• Add the bean sprouts and cook quickly for 30 seconds.
• Add the peppers, broccoli and  stir fry 2 min. Remove vegetables to a strainer to drain.
• In a large bowl, mix together vinegar,soy sauce, lemon juice, chopped garlic,chopped cilantro, sugar, chilli flakes and salt .
• Add vegetables and toss to coat. Refrigerate for before serving.

 

 

 

Sauteed Brussels Sprouts

Ingredients:

• 10-15 Brussels Sprouts 
• 1 Tbsp Olive Oil
• 1 Tsp Chopped Garlic
• Salt & Pepper to taste
• 1 Tsp Grated Cheese 

Method:

• Remove any wilted or yellowed leaves from the Brussels sprouts and trim the stem close to the heads.
• Boil Brussels sprouts for 5-8 minutes depending on desired crunchiness.
• Remove sprouts and put into large bowl, cover with cold  water. 
• On a cutting board, cut sprouts in half. 
• Put olive oil and chopped garlic into a large saute pan. 
• Saute garlic over medium heat until it is golden brown.  
• Put sprouts in pan an saute approximately 2 min, then turn sides an saute for another 2 min . Add salt and pepper to taste. 
• Add grated cheese. Serve immediately.   

  

Garden Pasta Salad

Ingredients:

• 1 Cup uncooked spiral pasta
• 2 stalks celery chopped
• 1/2 cup chopped green bell pepper
• 1/2 cup cucumber peeled & chopped
• 1 large tomato diced
• 1/2 cup green bean sprouts
• 1/2 cup grated cheese
• 4-5 lettuce leaves

For Dressing:

• 1 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1 tbsp fresh garlic minced
• salt to taste
• sugar to taste
• 1/4 tsp black pepper powder

Method:

• Combine all dressing ingredients in a small cup & mix it very well & keep aside
• Cook pasta in large pot of boiling water until it is done. Rinse under cold water, and drain.
• Mix chopped  celery, cucumber, green pepper, tomatoes, and sprouts together in large bowl.
• Combine cooled pasta and vegetables together in large bowl. Pour  dressing over mixture, add Parmesan cheese and mix well.
• Chill for one hour & serve with lettuce leaves.

Roasted Potato Salad

Ingredients

• 3 medium potatoes
• 3 tbsp olive oil
• 1/2 tsp red pepper
• 1/2 tsp salt
• 1/2 cup mango chutney
• 1-2 tbsp lemon juice
• 1 tsp curry powder
• 2 cup baby spinach or 1 cup chopped cilantro
• pine nuts toasted (optional)

Method

• Preheat oven 425F
• Scrub potatoes and cut in 3/4 to 1 inch pieces.
• In a backing pan combine potatoes, 2 tbsp oil, salt and red pepper.
• Toss to coat.
• Roast uncovered for 20-30 min. stirring occasionally.
• For chutney dressing in a bowl combine mango chutney, olive oil, lemon juice & curry powder.
• Add half the chutney dressing to hot potatoes, toss to coat.
• Add spinach and toss gently.
• Sprinkle with pine nuts.

Pasta and Veggie Salad

Ingredients

• 1 cup macaroni boiled (boiled measure 1 cup)
• 1 capsicum finely chopped
• 2 carrots chopped into 1" sticks
• 1 onion thinly sliced
• 10-12 french beans chopped into 1" pieces
• 1 potato peeled, chopped into 1" sticks
• 1 tsp. coriander chopped
• 1 tbsp. grated cheese or paneer
• 1 tsp. white vinegar
• 1/2 tsp. sugar
• 1 small green chilli
• 1 small flake garlic peeled
• Salt to taste
  
  Method
• Boil carrot, potato, beans together till tender. Pour cold water over them to cool immediately. Drain out all the water. Keep aside.
• Cursh garlic and chilli finely.
• Take macaroni in a large bowl, add ginger-garlic. Add all other ingredients except coriander and cheese.
• Toss well till veggies and seasoning are well blended.
• Garnish with cheese and coriander.
• Chill well before serving.

Sprouted Moth Beans Salad

This is one of a healthy salad !

Ingredients

• 2 cup(s) sprouted Moth Beans
• 4 tablespoons onions finely chopped
• 2 cup(s) tomato and cucumber chopped
• 1 cup beetroot chopped
• 2 big lettuce leaves chopped
• 2 tablespoon(s) roasted peanuts
• A dash of lemon, salt & pepper to taste
• 1 tsp sugar
• Chopped cilantro for garnishing

Method

• Gently mix all the ingredients except for the roasted peanuts in a salad bowl.
• Keep refrigerated.
• Mix in the roasted peanuts just before serving.
• Serve cold.