Baby Corn, Mushroom & Bean Sprouts Salad with Lemony Basil Dressing

This colorful salad is dressed in delicate garlic and basil-flavored dressing. The lemon added in it gives an extra punch to the dressing and is an excellent source of vitamin C which helps in the absorption vital minerals from the diet. In case you don’t find fresh basil, use ¼ tsp of dried basil.

Preparation Time: 10 minutes

Cooking Time: 2 minutes

Makes: 4 servings

Ingredients:

Spring Onions- ½ cup, chopped

Mushrooms- ½ cup, blanched and diced

Baby Corn- ½ cup, blanched and cubed

Bean Sprouts- ¾ cup

Red & Yellow Bell Peppers- ½ cup, cut into cubes

Cucumber- ½ cup, cut into cubes

For the Dressing:

Olive Oil- 1 tsp

Garlic- 3, finely chopped

Basil Leaves- 1 tbsp, finely chopped

Lemon Juice- 2 tsp

Sugar Substitute- 1 sachet

Salt & Pepper- To taste

Method:

For the Dressing:

• Heat a nonstick pan, add the chopped garlic and sauté till it browns lightly.
• Stir in the basil leaves and mix well. Cool completely.
• Add the lemon juice, sugar substitute, salt, and pepper and mix well.

For the Salad:

• Combine all the vegetables in a bowl, toss lightly, and refrigerate.
• Just before serving add the salad dressing and toss well again.
• Serve immediately.

Note:

• You can use honey instead of the sugar substitute.
• You can add nuts and seeds like walnuts, almonds, and sesame as well.