Are looking for inspiration recipes green veg salad that are delicious? How to prepare it is indeed difficult and easy. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious green veg salad should have had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of green veg salad, first from the type of material, next material selection fresh, until the way of making and serving it. No need worry if want to prepare green veg salad good wherever you are, because as long as you know the trick, this dish is able become dish special

Ingredients and seasonings used in prepare

1. Use 100 gms Green Gram sprouted
2. Prepare 100 gms Black chickpeas sprouts
3. Prepare 1 Broccoli one small
4. Prepare 8-10 Cauliflower florets
5. Take 1 Green bell pepper
6. Use 1 Cucumber
7. Prepare 1 Sweet corn cob
8. Take 1/2 Zucchini
9. Take as required Lettuce
10. Prepare 1 Tomato
11. Prepare (to enhance taste of sprouts optional onion & mango finely chopped)
12. Prepare 1 Green chilli 1 split
13. Prepare 1 bunch Cilantro
14. Take as required Salad dressing of your choice Mayonnaise Sweet Onion
15. Prepare as required Salt & pepper
16. Prepare as required Olive oil

When it comes to making a salad, try creating your own mix by tossing together at least three varieties. Keep it in the fridge, in a colander, or salad spinner basket (you can also use the spinner to dry the greens after you wash them) with some damp paper towels over the top. Sealing them up in plastic bags will actually cause them to wilt faster. Wet salad greens are another no-no.

Instructions to make Green Veg Salad:

1. Dice the vegetables to small cubes. Blanch the broccoli & Cauliflower separating the florets to bite size pieces. Drain water. Steam the sprouts, Sweet corn and separate kernels and keep.
2. Heat Olive oil (EVOO) in a wok and sauté Cauliflower and Broccoli first and keep aside. Sauté the Zucchini & Bell pepper. Keep aside. Cut the Cucumber & Tomato to slices and tear the lettuce to small pieces. Now assemble all the above in a large bowl or a plate.
3. Take the desired veggies & others from the salad plate into a bowl and enjoy with a salad dressing of your choice. Use salt and black pepper powder to taste. My son prefers Mayonnaise for dressing.
4. I love sweet onion topping. My grandchildren too love it. Here is our bowl with sweet onion. One can also use yoghurt and mix and consume, instead of other dressing
5. Tips: (to make the sprouts tastier heat oil in wok and sauté Slit Green chilli, finely chopped onion & sauté till translucent. And add the steamed sprouts toss a few seconds.remove from flame and add finely chopped mango with finely chopped Cilantro.)
6. Done and ready to serve!

Place the red peppers on a foil lined baking sheet. Place the red peppers under the boiler. Just like Green Tempe, the menu provides an array of delicious vegan treats ranging from salads to flatbread pizzas to bugers, Po Boys, and bowls filled with various varieties of mock meat. Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.

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