Delicious Salads

According to the World Health Organization (WHO), low fruit and vegetable intake is among the top ten risk factors for deaths worldwide. If you are truly looking for a functional food, with real health claims then look no further than your nearest fruit and vegetable shop. Salads are quick and easy to prepare and do not have to be boring and tasteless.

Bean and Green Salad – serves 6

Lay salad greens on a platter, drain beans and scatter over the greens. Add other ingredients in order below, finishing by drizzling over your dressing of choice just before serving.

If you have any fresh green beans, cook them very lightly, cool and add to the salad mixture for extra crunch and fibre. Other vegetables such as lightly cooked asparagus or broccoli could be substituted for some of the salad veggies if preferred.

Ingredients

Salad greens – a mixture of baby spinach, rocket, fancy lettuce or whatever you prefer
300g can four bean salad
½ small red onion, or 2-3 spring onions
Handful of cherry tomatoes, halved
Bite sized pieces of cucumber
1 Red capsicum cut into thin strips
200g (half a can) of baby beetroot cut into chunks
100g feta cut into bite sized cubes
Radish sprouts or other sprouts such as mung bean, etc for decoration
White balsamic vinegar or other lite dressing to taste

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