| Veg | Non Spicy | Indian |
 |
| Method |
| Core and cut apples into quarters with the skin and thinly
slice and sprinkle a little lemon juice and mix lightly. Peel the orange and
discard the seeds and pith. Cut the segments into two. Sprinkle mushroom slices
with some lemon juice to prevent discolouring. Trim the lettuce leaves, wash in
flowing water and soak in chilled water, to keep them fresh and crisp. Trim, de
seed and shred the dried red chillies into flakes. Mix the remaining lemon
juice, salad oil, red chilli flakes, chopped coriander and mint leaves. Add salt
to taste. Whisk well. Drain the lettuce leaves and tear them into bite sized
pieces. Make a bed of these leaves on the serving dish. Lace with one-fourth
part of the dressing. Combine apples, moong sprouts, orange segments, carrot,
mushrooms, tomatoes and spring onion. Toss them in the remaining dressing and
place it on the lettuce bed. Serve immediately. | |
 |
| Ingredients |
| 2 medium sized Apples |
| 2 tbsps Lemon juice |
| 1 Orange |
| 8-10 Fresh button mushrooms (sliced) |
| 8 Lettuce leaves |
| 2 Red chillies whole |
| 1 tbsp Salad oil |
| Fresh mint leaves (finely chopped)a few sprigs |
| Fresh coriander leaves (finely chopped)small bunch
|
| Salt to taste |
| 3/4 cup Moong sprouts |
| 1 medium sized Carrot (cut into julienne) |
| 2 medium sized Tomatoes (quartered & sliced) |
| 2 stalks Spring onions (sliced) | |