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Hot Salad Recipe

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Hot Salad Recipe

Prep Time: Cook Time:

Ingredients

  • Carrots, raw | 4.00 medium
  • Cucumber, with peel, raw | 0.50 cucumber 8-1/4"
  • Sweet Green peppers, raw | 1.00 medium
  • Cauliflower, raw | 0.50 head medium 5-6" dia.
  • Butter without salt | 2.00 tbsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
  • Vinegar, distilled | 1.00 tbsp
  • Olive oil | 3.00 tablespoon
  • Soy sauce made from soy and wheat shoyu | 1.00 tbsp
  • Powdered sugar | 1.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 203.99 mg

Fat per serving: 16.71 g

Saturated fat per serving: 5.20 g

Protein per serving: 2.79 g

Sodium per serving: 331.10 mg

Cholesterol per serving: 15.27 g

Instructions

  1. Cut cucumber into thin slices, cut cauliflower into small florets, de-seed sweet pepper, cut into thin slices, slice carrots thinly in lengthways.
  2. In a large heavy-based saucepan, melt the butter then add cucumber, sweet pepper, florets and carrots.
  3. Fry them at medium heat, constantly stir for about 5 minutes until tender but still firm to bite. Adjust seasoning to your taste with salt and pepper.
  4. Make the dressing. Beat together soy sauce, vinegar, oil, sugar, salt and pepper until thoroughly combined.
  5. Put veggies into a serving dish, pour the dressing and toss well then serve!

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