INGREDIENTS
Iceberg Lettuce100 gm
Broccoli50 gm
Chickpea boiled25 gm
Kidney beans (cooked)25 gm
Red pepper30 gm
Green pepper30 gm
Feta cheese (or Tofu)20 gm
Flax seed15 gm
Vinaigrette dressing30 ml
METHOD
Break the lettuce in small pieces, keep aside. Cut the broccoli into small florets and blanch. Roast the peppers, remove skin and cut in to dices. Toss all the vegetables and beans with vinaigrette. Vinaigrette dressing can be made by mixing equal quantities of olive oil and lemon juice and salt to taste. Place the salad on a salad plate and top with feta cheese (or tofu) and flax seed.
Recipe courtesy: The Gateway Hotel, Bengaluru
