This is a very easy recipe, a great way to eat your greens and have some fun with flavour too!
In a large salad bowl place the chopped lettuce and tomato. Squeeze some fresh lemon, toss with your hand and set aside.
Heat a pan with a dash of oil ( I use peanut oil, it compliments the flavours of the salad).
Throw in the chopped garlic (1-2 cloves), after 30 seconds add the boiled (but not over-boiled) green beans.
You should make sure the green beans are still crunchy. You do not want to over-boil them as they will lose their nutrition.
Then add the king oyster mushrooms after about a minute.
Throw in the salt and pepper. Saute for about 5 minutes until the mushrooms are tender.
Turn the heat down or remove the pan from the heat.
The dressing is simple.
Combine the balsamic vinegar, olive oil, chopped red chillie and about half a clove of finely chopped/crushed garlic.
Note: The Thai red chillie is very spicy and so you can add how much ever you please depending on your taste!
Set out 4 medium sized bowls, put a handful of the lettuce and tomato mixture.
Arrange the warm beans and mushrooms over the cool salad and then add about 2-3 teaspoons of the dressing.
The salad is now ready to be served!
Tip: Try to maintain the temperature difference between the lettuce/tomato and the sauteed veggies.
This adds some more fun (apart from the dressing) to the salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (182g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 49 (51%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 15.3mg||1 %|
|Potassium 396.7mg||10 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 7.5g|
|Protein 2.8g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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