NUTTY SALAD
Serves :
4
Preparation Time :
Preparation Method :
- Drain the kidney beans. Arrange them with the onion rings, courgette slices, and pasta in a salad dish and sprinkle the cashew nuts and peanuts over the top.
- In a separate bowl, mix the fromage frais or ricotta cheese, yogurt, green chilli, fresh coriander, and salt and pepper to taste.
- Beat well using a fork until all the ingredients are thoroughly combined. You may find it easier to add the coriander leaves a few at a time and mix in, to allow their flavour to permeate the mixture and ensure the resulting dressing is smooth in texture.
- Sprinkle the crushed red chillies and lemon juice over the dressing.
- Garnish the salad with fresh coriander and lime wedges, and serve with the dressing.
INGREDIENTS
- 125 grams can red kidney beans
- 1 medium onion, cut into rings
- 1 medium green courgette ,sliced
- 1 medium yellow courgette ,sliced
- 50 grams pasta shells, cooked
- 50 grams cashew nuts
- 25 grams peanuts
- Fresh coriander to garnish
For the dressing
- 125 grams low fat ricotta cheese
- 2 tablespoon natural low fat yogurt
- 1 fresh green chili, chopped
- 1 tablespoon chopped fresh coriander (cilantro)
- Salt and pepper
- ½ teaspoon crushed dried red chilies
- 1 tablespoon lemon juice
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