Fresh Resplendent Salad

Salad Dressing

• 125ml Plain Yogurt
• 1 tbsp Shelled Sunflower Seeds
• ½ tsp Pineapple Honey Vinegar
• 2 tbsp Honey
• Salt and White Pepper to taste
• 1 TVCO of Oil

Other Ingredients

• 200 g Broccoli Flowerets, blanched in 3/4 C water with a dash of Kikkoman Soy Sauce
• Dash of Kikkoman Soy Sauce
• 1 loose leaf tea bag of Dilmah’s Ceylon Original Breakfast Tea brewed in Thai Fish Sauce (for 3 mins)
• 100 g Spinach Leaves (set aside young sprigs for garnishing)
• 1 tbsp Shelled Sunflower Seeds
• 250g Ripe Papaya, peeled and sliced thinly
• 2 tbsp Chicken Pastil with Palapa, bottled
• 50g White Onion, cut in half and minced (set aside 3 onion rings for garnishing)
• 60g Red Bell Pepper, julienned
• 30g Red Bell Pepper, minced
• 60g Tomatoes, julienned
• 1 tsp Salt with Loose Tea Leaves, placed in a salt mill
• 1/4 tsp Turmeric Powder
• 1/2 tsp Fried Garlic Bits
• VCO 8 Honey for garnishing
• Garlic Breadstick, to be served at the side of the salad plate (optional)