Its February and wifey and I have still going strong on our new years resolution to eat more healthily this year.
With Chinese New Year on Sunday (we are about to enter the year of the snake!) I thought I might knock up this delicious recipe to go with our Jenny Craig lunch.
I’ll also do a non spicy one for Toddler M.
Crunchy Sweet and Sour Salad
25g mange tout peas, sliced into strips
1 bunch watercress
Large handful of baby spinach leaves
100g bean sprouts
1 tbsp olive oil
2 garlic cloves, sliced
1 tbsp lime juice
1 tbsp soy sauce, light salt
1 red chilli, seeds removed, sliced
1 tsp honey or muscovado sugar
2 spring onions, sliced diagonally
1 tbsp each of mint and basil leaves, shredded
- Mix all the salad leaves together in a serving bowl.
- To make the dressing: Heat the oil in a heavy pan, fry the slivers of garlic until browned.
- Turn off the heat, stir in all the remaining dressing ingredients and mix together. Pour the warm dressing over the salad.
- Toss the spring onions and herbs on top to serve.