Gulmarg Salad

Ingredients

• 2 medium apples
• 8-10 button mushrooms, sliced
• 2 teaspoons lemon juice
• 1 orange
• 8 leaves lollorosso lettuce
• 2 whole dry red chilli
• 1 teaspoon salad oil
• A few  fresh mint leaves, finely chopped
• A small bunch of coriander leaves, finely chopped
• Salt to taste
• 3/4 cup moong sprouts
• 1 medium carrot, cut into juliennes
• 2 medium tomatoes, quartered & sliced
• 2 spring onion stalks,  sliced

Method

1. Core and cut apples into quarters with the skin and thinly slice and sprinkle a little lemon juice and mix lightly.
2. Peel the orange and discard the seeds and pith. Cut the segments into two. Sprinkle mushroom slices with some lemon juice to prevent discolouring.
3. 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.
4. Mix the remaining lemon juice, salad oil, red chilli flakes, chopped coriander and mint leaves. Add salt to taste. Whisk well.
5. 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.
6. Combine apples, moong sprouts, orange segments, carrot, mushrooms, tomatoes and spring onion.
7. Toss them in the remaining dressing and place it on the lettuce bed. Serve immediately.

Nutrition Info