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Tasty Recipes
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Layered Salad
Layered Salad
Ingredients
1 large cucumber
1 large tomato
1 large carrot
1 large onion
1 bunch salad leaves
1 bunch spring onions
1 small beetroot
1 small leafy green cabbage
1 lemon juice extracted
salt, pepper (freshly ground), ground sugar to taste
Method
Steam beetroot in pressure cooker, allow one whistle. Peel and slice
into thin rounds.
Chop separately cabbage, celery and spring onions, thinly. Keep
whole 6-7 salad leaves.
Place all in separate bowls of chilled water for half an hour in
fridge till crisp. Grate
separately cucumber and carrot with a large-holed grater. Place
similarly as above.
Chop onion and tomatoes finely, separately. Rinse a transparent
glass bowl with cold
water.
Stick the beetroot slices around the inner wall of the bowl, evenly.Spread
the tomatoes at
the bottom of bowl without dropping beetroot. Sprinkle salt and
pepper.
Drain spring onions, remove, excess moisture by dabbing lightly
on kitchen towels.
Spread over tomatoes. Sprinkle salt and pepper.
Repeat other layers similarly for each vegetable in following order.
Cabbage, celery, onion
and carrot.Sprinkle lemon juice, garnish by the celery leaves attractively
on top.
Chill before serving.
More Indian Vegetarian Salad Recipes-
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