Just a few minutes prep for this spring like salad with a touch of luxury |
It has a base of frozen peas, packaged corn niblets and raw mushrooms. A few thin spears of asparagus add a luxurious touch without busting the budget. The frugal can substitute green beans.
It's a lovely combo exactly as it is; adding other ingredients, whether raw or crisply cooked, isn't recommended. They will mask the lovely taste & texture of English asparagus.
Cost: £1.50
Feeds: 2-3
Ingred:
1/2 cup corn niblets
1/2 cup frozen peas
6 asparagus spears
1/2 cup raw mushrooms in small dice
2 tablespoons pine nuts or sunflower seeds
Dressing
1 1/2 tbsp 0-fat plain yoghurt
1 1/2 tbsp mayonnaise
1 tsp balsamic vinegar
pepper & a little salt
Method:
- Hold each asparagus spear at each end; bend until it snaps - usually about 2/3 - 3/4 of the way down. Discard the bottom bit and cut the rest into four pieces.
- Bring a small pan of water to the boil; add corn, peas & asparagus; cook 2 mins only, drain and plunge into a bowl of ice water; drain
- Mix with mushrooms & nuts/seeds
- Add dressing
- Chill a few hours to allow flavours to blend
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This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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