Wash Veggies throughly. Take required quantity for 2 person.
Separate Broccoli florets and blanch (keep in boiling water for 2-3 mins) for use. Pressure cook the sprouts with water and half salt (2 whistles). Drain water and keep. Julienne cut the bell peppers, Carrots,Cucumber. (Cubed Onions an option to add) Take our 2 Lettuce leaves wash and pat dry.
Heat Olive oil (EVOO) and first saut the blanched Broccoli for a minute to allow the excess water to evaporate. Add Carrots and Bell peppers and saut for a min. Toss well.
When the veggies come to room temperature pack them in lunch box along with Lettuce and fresh cut Cucumber. Salad dressing of your choice can be added after reheating before consumption. Pepper and salt also to be added just before consumption. Ideal to keep the Lettuce and Cucumber separate and add during lunch. Mayo, Schezwan Chutney or Yoghurt would go with this salad.
