BY CHEF SURAJIT BANERJEE
Executive Chef |Marasa Sarovar Premiere Bodhgaya
INGREDIENTS :
*
Large sweet potato- 250 gms
- EVOO – 0.02 lt
- Black grapes- 100 gms
- Iceberg lettuce- 75 gms
- Granny Smith apple- 120 gms
- Basil leaves- 100 gms
FOR THE DRESSING :
- Lemon – 1
- Dijon mustard- 5 gms
- maple syrup- 10 gms
- salt – 1 gms
- freshly crushed black pepper – 1 gms
CALORIES 378:
 Protein 5 g; Carbohydrate 37 g; Fat 24 g; Saturated Fat 5.5 g ,Fat 24 g; Calories 378; Protein 5 g; Carbohydrate 37 g, Saturated Fat 5.5 g; 56% Calories from Fat ; Cholesterol 11 mg; Sodium 302 mg; Fiber 3 g.
METHOD:
- In a large bowl mix diced sweet potato, black grapes with olive oil and season with salt and pepper.
- Make vinaigrette: In a blender, combine the lime juice, mustard, salt, and pepper. Blend on medium speed .
- Slowly add the oil until emulsified .
- Serve the dressing on the top of the salad .
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