Short
Arnold
Lara MFried Potato & Alfalfa Salad
September 25th 2007 11:31
Ingredients:
5 Asparagus Spears
4 Chat Potatoes
½ Avocado
1/2 Spanish Onion
½ Punnet of Alfalfa Sprouts
8 Button Mushrooms
1 Carrot
4-5 Lettuce Leaves
Olive Oil
Method:
Wash the potato and slice very thinly, then place in a frying pan on medium heat. Fry for approximately 10 minutes then add the mushrooms, roughly chopped. Remove the last 2cm of the asparagus spears and chop, adding to the pan. Lightly fry for 2 minutes. The potato should be soft and golden brown. Remove from heat and set aside.
Wash the lettuce leaves and use them to line a salad bowl. Roughly chop the carrot and onion and add to the bowl along with the sprouts, slices of avocado and fried veggies. Add a dash of olive oil and lightly toss.
5 Asparagus Spears
4 Chat Potatoes
½ Avocado
1/2 Spanish Onion
½ Punnet of Alfalfa Sprouts
8 Button Mushrooms
1 Carrot
4-5 Lettuce Leaves
Olive Oil
Method:
Wash the potato and slice very thinly, then place in a frying pan on medium heat. Fry for approximately 10 minutes then add the mushrooms, roughly chopped. Remove the last 2cm of the asparagus spears and chop, adding to the pan. Lightly fry for 2 minutes. The potato should be soft and golden brown. Remove from heat and set aside.
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