1. Core and cut apples into quarters with the skin. 2. Thinly slice and sprinkle a little lemon juice. 3. Mix lightly. 4. Wash tomatoes, cut into quarters and slice. 5. Wash, peel and cut carrots lengthwise and slice them thin. 6. Peel the orange and discard the seeds and pith. 7. Cut the segments into two. 8. Clean, wash and chop corriander and mint leaves. 9. Wash, trim and slice the sping onions with the greens. 10. Wash mushrooms well, drain and slice them. 11. Mix with some lemon juice to prevent discolouring. 12. Trim lettuce leaves, wash in flowing water. 13. Soak in chilled water, to keep them fresh and crisp. 14. Trim, de-seed and shred the dried red chillies into flakes. 15. Mix the rest of the lemon juice, salad oil, red chilli flakes, chopped corriander and mint leaves. 16. Add salt to taste. 17. Whisk well. 18. Drain the lettuce leaves, tear them apart into bite sized pieces. 19. Make a bed of these leaves on the serving dish. 20. Lace with one fourth part of the dressing. 21. Combine sliced apples, bean sprouts, orange segments, sliced carrots, sliced mushrooms, sliced tomatoes and sliced spring onion. 22. Toss them in the remaining dressing. 23. Place it on the lettuce bed. 24. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
