Soya Vegetable Salad

Soya Vegetable Salad image
Soya Vegetable Salad image
Soya Vegetable Salad image

10 min

4 Serving

43g Protein

Vegetarian

Ingredients

  • 2 cups Saffola Soya Chunks, cooked (boiled and squeezed dry)
  • 2 medium-sized Capsicum, chopped
  • ½ cup Sweet corn, boiled
  • 4 loose leaf Lettuce
  • 2 large Onion, chopped
  • 12 Button mushrooms
  • 1 handful Green olives
  • ½ cups Croutons
  • 7 tbsp Hung curd
  • 2 tsp Cheese spread
  • Salt to taste
  • 2 tsp Mayonnaise
  • 1 tsp Tomato ketchup
  • 1 pinch White pepper powder

Recipe Instructions

  • Heat oil in a moderately hot wok and stir fry Saffola Soya Chunks till they turn golden brown. Remove and keep aside.
  • In the same wok, add onions and capsicums. Saute till slightly crunchy. Remove and keep aside.
  • Heat the same wok over high flame and stir fry mushrooms for half a minute. Remove and keep aside.
  • Bring the cooked vegetables to room temperature. Now take a bowl and mix all the vegetables along with the salad greens. Keep the bowl in the refrigerator for a while now.
  • Take another bowl and mix in all the ingredients of the toppings and chill in the refrigerator. The salad tastes even better when the dressing is chilled.
  • Pour the dressing onto the salad just before serving and sprinkle some of the baked croutons. A healthy yet delicious salad is ready to eat!
Buy Soya Chunk

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