Mixed lettuce leaves,
torn and soaked in chilled water 1 cup
Black olives, halved a few
Balsamic vinegar as required
Orange segments a few
To make croutons,
cut baguette slices into cubes. Heat a non-stick pan, put the bread cubes them in it, add garlic and olive oil and saute till they turn golden brown. Transfer them into a bowl.
To make dressing,
take garlic, orange rind, olive oil and mustard sauce in a bowl and mix well.
To make salad, heat
olive oil in a non-stick pan, add red and yellow capsicum pieces and saute. Add cherry tomatoes and mix well. Add mustard sauce, salt and crushed black peppercorns and mix. Turn off the heat.
Add bean sprouts and
orange juice and mix well.
Drain the lettuce
leaves from chilled water and put in a mixing bowl. Add dressing and toss well. Add the salad and toss. Add croutons and olives and toss.
Transfer the salad onto
a serving platter, sprinkle balsamic vinegar and garnish with orange segments on the top. Serve immediately.