Edible Rainbow Salad Baskets with Lemony Mustard Dressing

Edible Rainbow Salad Baskets with Lemony Mustard Dressing

Listener 12/2/2011

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2

Serves 6

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.

Ingredients

6 Tortilla wraps, (Mexican soft flour)
6 sprays Oil spray
½ Red cabbage
1 cup Bean sprouts
1 Red capsicum
2 Celery stalks
3 Spring onions
2 Carrots
150 g Green beans
¼ cup Fresh parsley

Ingredients

2 Lemons
1 tsp Honey
1 tbsp Wholegrain mustard
3 tbsp Extra virgin olive oil
1 to taste Black pepper - ground

Optional Topping

100 g Feta cheese
185 g Tuna in spring water
1 garnish Basil leaves

Directions

  1. 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.
  2. Bake the baskets for 10 minutes or until golden brown and crispy. Cool in the tin.
  3. 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.
  4. 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.

Wine Match

Pinot Gris

This dish is best matched with
Pinot Gris

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Comments

  • Jo1231
    Jo1231
    added 163 days ago

    Love the sound of this salad basket...I'm just not sure that's what you should do with the celery (direction # 3) ; )

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