Edible Rainbow Salad Baskets with Lemony Mustard Dressing
Different-coloured foods contain different nutrients, and that's why it's important to eat a range of colours each day for optimum health. This energising raw-food salad comprises a veritable rainbow of fresh foods.
|6||Tortilla wraps, (Mexican soft flour)|
|6 sprays||Oil spray|
|1 cup||Bean sprouts|
|150 g||Green beans|
|¼ cup||Fresh parsley|
|1 tbsp||Wholegrain mustard|
|3 tbsp||Extra virgin olive oil|
|1 to taste||Black pepper - ground|
|100 g||Feta cheese|
|185 g||Tuna in spring water|
|1 garnish||Basil leaves|
- Preheat the oven to 180 degC. Lightly spray the tortillas on both sides with oil. Push one tortilla into each hole of a 6-hole Texas muffin tin to form baskets, cutting them down a little to fit, if necessary.
- Bake the baskets for 10 minutes or until golden brown and crispy. Cool in the tin.
- Make the salad by combining the cabbage (shredded), sprouts, capsicum(seeded and thinly sliced), celery (cut into thin strips), spring onions (cut into thin strips), carrots (peeled and cut into thin strips), raw green beans (chopped) and the parsley (chopped) in a large bowl.
- In a small bowl, whisk all the dressing ingredients. Pour the dressing over the salad and toss well. Pack the salad into the crisp tortilla baskets. Top with either crumbled feta or canned tuna, if desired. Garnish with torn basil leaves.
This dish is best matched with
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