My paternal aunt who prefers to have raw vegetables and fruits more than anything for her supper time, had prepared this salad at home when we visited her last month. This salad is so refreshing and I love the way how she used so many vegetables into one salad. I was full after having this salad and felt wonderful. I usually make salads or soups everyday before having dinner, so this salad made a new entry into my list and I prepare this most often than any other salad!
Baby carrots -5
Baby radish -4
Yellow, orange, red bell pepper– Quarter of each
Cherry tomatoes– 1/4 cup
Spinach- 1 cup packed
Lettuce- 1 cup packed
Sweet corn- 1/4 cup
Tofu– 1/4 cup chopped into cubes
Honey roasted groundnuts -1/4 cup (optional)
Toasted walnuts – 1/4 cup chopped
Any italian dressing
Honey- 2 tbsp
Freshly squeezed orange juice – 3 tbsp
Olive oil– 1 tbsp
Balsamic vinaigrette– 1 tbsp
Salt and pepper
Chop all the vegetables into small cubes.
Finely chop the leafy vegetables. Mix everything in a bowl. Add chopped tofu, cranberries and mix well.
Mix the dressing in a small bowl. Sprinkle salt, pepper and dressing according to your taste. Finally add the toasted walnuts and honey roasted groundnuts on top and serve immediately.