And I haven’t stopped beaming since then!
Anyway, I wanted to post some really fancy recipe to celebrate but right now I’m in that post-siesta state of mind. The kind of siesta you’ve had after gorging on fish curry-rice, fish fry for lunch. Oh! And I also made this Bread Pudding. So yeah, you know what I mean? That’s why, today, I’m writing about something that I’d love to have for dinner on a day like this.
|Burst of colours|
This Red Pepper & Asparagus salad is really simple. Both the veggies work well together and because they have such distinct tastes of their own, I decided to keep the dressing simple. I also threw in some watermelon seeds as a garnish, but what they also did was added an extra element of texture.
Red Bell Pepper & Asparagus salad
100 gms of asparagus, blanched and chopped into pieces of 1-1.5inches
1 large red bell pepper, de-seeded and sliced
Some watermelon seeds to garnish
2 tsp of Olive oil
1/2 tsp of Balsamic Vinegar
1/4 tsp of dried Italian herbs
Salt to taste
Place the vegetables in a mixing bowl and chill until you’re ready to use. Mix all the ingredients for the dressing and chill that as well.
When you are ready to serve the salad, pour the dressing over the vegetables and gently toss it all together. Sprinkle the watermelon seeds over this and serve immediately.
* To add some crunch to the salad, you can serve it over a bed of lettuce.
* If you don’t have watermelon seeds, roughly chop some walnuts and use it instead.
* In place of the dried herbs, you can also use something fresh. Basil would be a good choice here.
Since this recipe is full of anti-oxidants and all the good things, I’m sending this to Show me your HITS – Diabetic friendly recipes at Nivedhanam