Silverbeet and Beanshoot Salad with Lemon Garlic Dressing 

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A pleasant combination of textures and flavours.

Suggestions:

Refrigerate for 2 hours to allow the flavour to develop.

Ingredients:

7 silverbeet leaves, finely sliced (150g)

1 cup washed beanshoots (100g)

1/2 cup pinenuts (75g)

2 medium tomatoes (150g), cut into wedges

1 Tbsp lemon rind, grated

1/2 cup lemon juice

1/2 cup polyunsaturated oil

1/4 tsp 'Lite' or table salt

1/4 tsp ground nutmeg

2 garlic cloves, crushed

Directions:

Lemon Garlic Dressing: Blend oil and lemon juice. Add lemon rind, salt, garlic and nutmeg. Refrigerate for 2 hours to allow flavour to develop before using.

In a large bowl toss together silverbeet, beanshoots, tomatoes, pinenuts and dressing.

Serve chilled.

Variations:

Low Kilojoule Adaptation: Omit oil from dressing and reduce kilojoules to 397, calories to 95 and fat to 7 grams.

Low Sodium Adaptation: Substitute spinach for silverbeet to give 34mg sodium.

Author:

Family Health Publications

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