Recipe

Baby Corn Mushroom Salad

½ cup spring onions (Finely chopped)
½ cup fresh mushrooms (Finely Chopped)
½ cup baby corn (blanched and finely chopped)
¾ cup bean sprouts
½ cup red and green peppers (finely chopped)
½ cup cucumber (finely chopped)

 For dressing

1 tbsp.
3 cloves garlic (finely chopped)
1 tbsp.  Fresh basil (finely chopped)
2 tsp.  Lemon juice
1 tsp.  Sugar
Salt to taste
Freshly (ground) pepper to taste

Introduction:

This healthy salad adds color and taste to your meal. Your guests will enjoy the flavor that garlic and basil brings together in this dish.

Steps Involved:

For the dressing 

Heat Arishakti Rice Bran Oil Rice Bran Oil in a shallow pan. Add the finely chopped garlic and sauté till it turns light brown. Add basil and toss well. Take off the heat and leave it to cool.

Mix together the lemon juice, sugar, salt and pepper and add to the above ingredients and toss well. Refrigerate for about an hour.

Mix together the cubed and sliced vegetables and add the dressing prepared above to it and toss well.

Serve immediately, serve fresh!

Baby Corn Mushroom Salad
arishakti