and all the other health-boosters make this a nutritious, low-cal, tasty and cru nchy salad.

For blanching broccoli and mushrooms, boil a vesselful of water, add the broccoli and mushrooms and cook for 5 to 7 minutes. Strain and put it into a vesselful of cold water and keep aside for 10 minutes. Strain and discard the water. You can also use baby corn instead of mushroom. Add your private note Preparation Time: 15 mins Cooking Time: 4 mins Makes 4 servings Show me for servings Ingredients For The Dressing 2 tsp olive oil 1 clove garlic (lehsun) , finely chopped 1 tsp sugar 2 tsp lemon juice 1 tsp soy sauce 1/2 tsp dry red chilli flakes (paprika) salt to taste Other Ingredients 1 cup broccoli florets , blanched 10 mushrooms (khumbh) 4 to 5 crisp lettuce leaves 1/2 cup sliced onions 2 tbsp finely chopped celery 1 red capsicum , deseeded and cut into slices 3/4 cup bean sprouts For The Garnish 2 tbsp chopped coriander (dhania) Method For the dressing 1.Combine all the ingredients together in a mortar and pound to a coarse paste u sing a pestle (khalbhatta). Keep aside. How to proceed 1.Boil a vesselful of water, add the broccoli and mushrooms and cook for 3 to 4 minutes. Strain and put into a vesselful of cold water for 10 minutes. Strain ag ain and discard the water. 2.Cut the mushrooms into thick slices and keep aside. 3.Put the lettuce in ice-cold water for 30 minutes. This will make them crisp. 4.Drain and arrange the lettuce leaves at the bottom of a large salad bowl. Keep aside. 5.Combine the mushrooms, onions, celery, broccoli, capsicum and bean sprouts tog ether in another bowl. 6.Pour the dressing over it and toss well. 7.Spoon the salad over the lettuce leaves and serve immediately garnished with c oriander.