Baby Corn and Mushroom Salad
by Tarla Dalal
Added to 48 cookbooks
This recipe has been viewed 56065 times
A colourful selection of vegetables dressed with a delicious blend of garlic and basil.
- Heat the oil in a non-stick pan, add the garlic and sauté till it browns lightly.
- Add the basil leaves and mix well. Cool completely.
- Add the lemon juice, sugar, salt and pepper and mix well.
- Combine all the ingredients in a bowl and toss lightly. Refrigerate.
- Just before serving, add the dressing to the salad and toss well.
- Serve immediately.
RECIPE SOURCE : Corn
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