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This healthy, fast and easy to make vegetable and fruit salad makes a great side dish, desert, or first course for a family dinner or dinner party. This vegetarian recipe serves 4.
INGREDIENTS:
1 cup canned green lentils, drained
½ cup physallis, peeled and diced
2 cups Lop Chong sausages, diced
3 cups mixed vegetables, defrosted (bamboo shoots, baby corn, diced onion, snow peas)
1 cup cooked egg noodles
1 cup plum sauce
3 cups yogurt
1 tsp. Chinese 5 spice
lettuce leaves to serve
METHOD:
Combine green lentils, physallis, sausages, bamboo shoots, baby corn, onions, snow peas, egg noodles, plum sauce, yogurt and 5 spice seasoning. Arrange lettuce leaves on a platter. Spoon lentil mixture on top. Serve chilled as a great meatless main course, or as a side dish to barbecued chicken or steak.
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