A delicious salad that is very quick and easy to make. Feel free to add your favourite ingredients to tantalise your taste buds.
1 packet x Fry’s Vegetarian Chicken Style Nuggets
50 ml x Cooked brown rice
1 tbs x Oil
2 tbs x Lemon juice
1 tbs x Honey
2 x Celery sticks, chopped
1 x Leek, finely sliced
250g x Mung bean sprouts
1 can x Pineapple rings with natural juices
1 x Cucumber, peeled and cubed
2 tbs x Mayonnaise
1 tsp x Soy sauce
½ tsp x Ground ginger
½ cup x Parsley, chopped
¼ cup x Toasted almonds
Salt and pepper
Mix oil, lemon juice and honey into the cooked brown rice. Add celery, leek, cucumber and bean sprouts. Season, mix well, cover and chill.
Cook Fry’s Vegetarian Chicken-Style Nuggets according to instructions. Cut into bite sized pieces. Drain pineapple and reserve juice. Chop pineapple rings and add to the nuggets.
Mix mayonnaise, soy sauce, ginger and reserved pineapple juice to make dressing. Toss dressing with nuggets, cover and chill.
To serve, make a border of the rice mixture, spoon nuggets into the centre and sprinkle with parsley and toasted almonds.
The recipes on this website are not endorsed by Vegetarian Delights, or Fry's Vegetarian. These are submitted by consumers and Vegetarian Delights or Fry's Vegetarian does not accept responsibility for the outcome of any meal prepared using these recipes.