Guilt-free Garden Salad

Linton Warren Ng, Sales Manager with a passion for food
June 5, 2020

These are the ingredients that you will need:

Suggestions to prepare the ingredients this way:

  1. Romaine - Slice the romaine lettuce into squares after rinse and spin-dry.
  2. Sweet potato - Peel and slice into small chunks.  Toss chunks into a big salad-tossing bowl and drizzle them with olive oil. Toast them in oven or air-fryer for 15 to 20 min till soft and slight browning all-round.

Note: You may substitute with Soba noodles.

  1. Seedless Red Grapes – Rinse and slice them into halves.
  2. Shitake mushrooms – Rinse them under tap water, slice them and set them aside for light pan frying later.
  3. Pea Sprouts – Chop off any roots, rinse under tap to remove any soil. Spin-dry them and chop into index-finger lengths.

Note: Heat 2 tbsps of olive oil in a pan, quick-fry chopped garlic. Sauté the Pea Sprouts and Shitake mushrooms.

  1. Red kidney beans – Brush can under tap water before opening. Use strainer to rinse kidney beans under tap to remove brine.
  2. Japanese cucumber – Use a potato peeler to remove the skin. Chop them into small chunks.
  3. Cherry tomatoes – Rinse and slice in halves.
  4. Red Onion – Remove first layer, and slice thinly.
  5. Sliced Almonds – Toast them till slight browning.


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