Recipe for Healtly Hair and Skin
4 chicory (Belgian endive) heads 225 g/8 oz/1/2 spinach or chard leaves, shredded 75 g/3 oz/1/2 button mushrooms, sliced 150 g/5 oz/ lIV* cups walnut halves 75 ml/5 tbsp mayonnaise Grated rind and juice of 1 lemon 30 ml/2 tbsp soured (dairy sour) cream 30 ml/2 tbsp apple puree (apple sauce)
Gut a cone-shaped core out of the base of the chicory. Separate two of the chicory heads into leaves and slice the remaining two. Mix the sliced chicory with the spinach or chard, mushrooms and walnuts. Beat the mayonnaise, lemon rind and juice, cream and apple puree together. Add a third of the dressing to the salad and toss. Serve the salad on individual plates garnished with the chicory leaves. Serve the remaining dressing separately.
4 lettuce leaves
2 oranges, peel and pith removed and segmented
1 grapefruit, peel and pith removed and segmented 75 g/3 oz/ 1/ cup red kidney beans, cooked ( 10)
75 g/3 oz/1/2 bean sprouts 75 ml/5 tbsp plain yoghurt Juice of 1 lemon
Salt and freshly ground black pepper
Arrange the lettuce leaves on two or four plates and arrange the fruit segments on top. Sprinkle the beans and bean sprouts all over. Blend the yoghurt with the lemon juice and salt and pepper to taste. Serve with the salad.
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