Serves 4

INGREDIENTS

Juice of 2 lemons

Splenda to taste

1 cup bean sprouts

1 cup alfalfa sprouts

1 bunch shallots, chopped

4 sticks celery, thinly sliced

1 cup button mushrooms, sliced

1 tablespoon walnuts, chopped

DIRECTIONS

1. Whisk together the lemon juice and Splenda to dissolve.

2. Put the bean sprouts, alfalfa, shallots, celery, mushrooms and walnuts into a bowl and mix to combine.

3. Pour over the dressing and toss to coat.

 

PER SERVE KJ (cal) 190 (46)

Fat 1.8g

Saturated Fat 0.1g

Carbohydrate 3.0g

Protein 2.6g

Sodium 47mg

Fibre 2.4g

Chooz to Looz Program 1 serve = Free