Fresh green salad

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