3 ? oz/ 90 g mung bean sprout or alfalfa sprout
3 tart apples, cored and diced but not peeled
1 lb/ 450g celery, chopped
? cup/ 50g /2 oz slivered almonds
3 large mushrooms, coarsely chopped
8 fl oz/250 ml Yogurt Mayonnaise
10 lettuce leaves
3 ? oz/ 90 g seedless grapes, halved
Serves 6
Blanch the bean sprouts in a pan of boiling water for 45 seconds. Drain and rinse in cold water. Drain well again. Coarsely chop the bean sprouts.
Put the apple. celery, almonds and mushrooms in a large mixing bowl. Mix well with a wooden spoon.
Add the Yogurt Mayonnaise and mix thoroughly.
Line a serving platter with the lettuce leaves. Mound the bean sprouts in the centre. Transfer the mixed ingredients to the platter and garnish with the halved grapes.