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Light vegetarian lunch

 
A light and country styled lunch that will please anyone's taste buds.
 

Green garden salad

Vegetables
 
Green garden salad

Recipe from: 3/17/2005 12:00:00 AM

 
 

Ingredients

 
  • 100
    ml
    water
  • 3
    ml
    salt
  • 250
    g
    asparagus
  • 1
    x 300 g packet mixed lettuce
  • 2
    red onions, halved and sliced
  • 10
    spring onions
  • handful of fresh dill, broken into sprigs
  • 1
    x 100 g packet bean sprouts
  • 125
    ml
    readymade Italian dressing
Servings: Change Serving
 
 

Method

 
Bring the water and salt to the boil, add the asparagus and boil for two minutes.
Drain and refresh the asparagus in iced water. Drain again.
Arrange the asparagus, lettuce, onions, spring onions and dill in layers in a salad bowl.
Sprinkle with the bean sprouts.
Serve with the dressing.
 

 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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