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Red Bean & Moong Sprout Salad

I just love the freshness of salads and more times than many I will choose to eat them over many meals. The lovely variety of lettuce leaves will always be the base and whatever is in season, will always find its way into my salad bowl. Now for the dressing… The standard ratio for a Vinaigrette is 3 parts oil to one part vinegar. However we can add more vinegar for a sharper taste and this is what I’ve I done here. We can get a bit fancier by adding fresh herbs like basil leaves, and a clove  of minced garlic to the dressing. It is important to me, to keep my salad as healthy as possible without compromising on taste. So let’s not overload the dressing (on your salad 😉 ) in that way we can keep the calorie count down and nutritious value up.  This salad is rich in protein, fibre and antioxidants.

Red Bean & Moong Sprout Salad by Videhi

Preparation:  15mins

Serves: 4

90g speciality lettuce or any lettuce of your choice

English cucumber julienned or cut into chunky bits

1 ½ cups boiled red beans (boiled until soft) or 1 can red beans

1 cup sprouts

200g cocktail tomatoes

2-3 disks feta cheese

  • note you can add more or less of any of the above ingredients

Salad dressing

120ml good extra virgin olive oil

60ml balsamic vinegar

1 tsp (5ml) honey or brown sugar

Few grinds of black pepper

  • Combine all dressing ingredients – give it a good whisk

Let’s dress this Salad 🙂 

Wash and cut lettuce and cucumber  – add to salad bowl

Rinse tomatoes –  add to bowl

Throw in beans and sprouts

Roughly break up feat disks and sprinkle over salad

Spoon over required amounts of dressing

  • Note when I used feta cheese I choose not add salt to my salad however if you prefer you can add according to your preference.
  • Refrigerate balance of dressing – holds good for up to a 2 weeks or more

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This entry was posted on October 26, 2015 by in salad, Vegetarian and tagged , , , , , , , , , , .
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