Recipe of Award-winning Pantry/Fridge Raid Winter Salad
by Cecilia Rowe
Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, pantry/fridge raid winter salad. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pantry/Fridge Raid Winter Salad is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Pantry/Fridge Raid Winter Salad is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook pantry/fridge raid winter salad using 18 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Pantry/Fridge Raid Winter Salad:
Make ready Vegetables
Make ready 2 Large Carrots (Ribboned)
Get 1 Cucumber (Horizontal Cut)
Prepare 50 g Cherry Tomatoes (Halved)
Make ready 1 Yellow Bell Pepper (Thinly Sliced)
Take 50 g Spinach
Get 2 Radishes (Sliced)
Get Other Ingredients
Take 1 Tin Mixed Beans
Make ready 1 Tin Black Organic Beans
Get 1 Tsp Smoked Paprika
Take 1 Tsp Butter
Get 1 Tsp Tomato Pesto
Prepare 1 Red Onion (Sliced)
Prepare 2-3 Chestnut Mushrooms (Sliced)
Get 1 Tsp Worcestershire Sauce
Get Salt & Black Pepper
Prepare 1 Lemon (Juice&Zest)
Steps to make Pantry/Fridge Raid Winter Salad:
Wash and prep the vegetables as desired or described above. Tip: infuse the carrots in cold salty water for fresh and curly look). Set the prepped Vegs aside. Wash and drained the beans.
Melt the butter on a medium high heat. Add a drizzle of oil to prevent burning the butter. Add the red onion, paprika and mushrooms and shallow fry for 5-6 minutes. Add the beans, lemon juice and zest, pesto and Worcestershire sauce. Cover and simmer for 10 minutes on medium low heat. Season.
Serving Suggestion:
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