Roasted Capsicum and Alfalfa Sprouts Salad with Peanut Dressing
by Tarla Dalal
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Added to 30 cookbooks
This recipe has been viewed 10467 times
Exotic! That’s what this salad is. With a rare combination of roasted capsicum and alfalfa sprouts with an even more tasteful dressing based on peanuts with a dash of lemon, this salad is a good source of Omega-3 fatty acids , vitamin B1 and B3, which makes it a healthful choice despite being high in calories.
The B-complex vitamins found in the Roasted Capsicum and Alfa-Alfa Sprouts Salad with Peanut Dressing are very important for proper metabolism of the body.
Pair it with a bowl of Creamy Onion, Spinach and Carrot Soup and Paneer and Spring Onion Wrap for a perfect healthy meal.
- Pierce the red capsicum with a fork, brush a little oil evenly over it and roast it over an open flame till it turns black from all the sides.
- Cool, wash it in cold water and remove the burnt skin, stem and seeds and discard them. Cut the capsicum into cubes and keep aside.
- Repeat steps 1 and 2 for green and yellow capsicum.
- Combine all the ingredients along with the peanut dressing and toss well.
- Serve immediately.
Roasted Capsicum and Alfa-Alfa Sprouts Salad with Peanut Dressing Video by Tarla Dalal
Nutrient values (Abbrv) per serving
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