Jane's Amazing Crunchy Lunchbox Salad
"This recipe comes from my mother, Jane. I don't know how she came up with it, as the dressing sounds weird, but it is quite delicious and very easy to make. It is great for your lunchbox (see notes) as the lettuce can be kept separate until you eat and doesn't get slimy. Quantities are very approximate, as it isn't the sort of recipe that you measure closer than 'a handful'. It is very filling and makes quite a lot - probably enough for two people who aren't as greedy as I am!
PLEASE NOTE: The vital ingredient is missing below, because food.com has never heard of it:
2 oz Bombay Mix (also known as chevda or Punjabi Mix)"
photo by SarahEmmm
- Ready In:
- 5mins
- Ingredients:
- 9
- Serves:
-
1-2
ingredients
- 1 medium carrot
- 1⁄2 green pepper
- 6 radishes
- 1 stalk celery
- 1⁄4 large cucumber
- 20 grapes (red or green, or a small handful of dried fruit such as cranberries)
- 4 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 small gem lettuce (Little Gem or 1/2 a round lettuce)
directions
- Cut the firm ingredients into chunks about 1/2" across and put them in the bottom of your container.
- The ingredients marked with a * are optional; feel free to substitute other firm vegetables such as cauliflower (but not softer ones like tomatoes or mushrooms).
- Add the cucumber (cut into 1/2" chunks), grapes and the oil and soy sauce.
- Mix well (if you make this the night before, mix first, then put the cucumber and grapes on top).
- Chop the lettuce into bite-size pieces and place it on top of the rest (don't mix!).
- Put the Bombay Mix in a separate container and pack a fork too.
- At lunchtime, mix the lettuce into the rest of the salad with your fork, then pour the Bombay Mix on top and mix gently. Eat immediately, so the Bombay Mix stays crunchy.
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RECIPE SUBMITTED BY
SarahEmmm
United Kingdom
The first 'real cooking' I remember doing was oeufs mollets aux fines herbes when I was about 8. My mother taught me, and I was allowed to make it for my supper about once a month. I graduated to Welsh Rarebit made with cider a year or two later - I was so proud when I made that for supper for my parents and a friend!
Nowadays I am a much lazier cook than I used to be - its many years since I made pastry, but I do usually cook from scratch once a week. I am currently teaching my (non-cooking) German lodgers some simple 'English student' food (can't really call them recipes!) - cheesy beans on toast and corned beef hash went down well. I've promised to cook them a proper English Christmas dinner before they go home.
I love cookery books, but rarely follow a recipe exactly.
