CucumberMan
Assistant Cook
- Joined
- Feb 18, 2004
- Messages
- 21
I'm sure everybody knows this one but never mind.
Ingredients
2 Carrots
2 Potatoes
1 cup green Peas
1 cup French beans
1 Apple (optional)
1 small Beetroot for colour (optional)
Mayonnaise for dressing
Lettuce leaves for decorating
Salt to taste
Pepper to taste
Sugar to taste
1 tsp lemon juice or white vinegar
Hard boiled eggs, sliced (optional)
Instructions
Peel the carrots and boil till tender.
Wash the potatoes, boil till tender and then peel.
Boil the peas till tender.
Dice the carrots and potatoes to the size of the peas and mix together.
Chop the apple (or pine apples) into slices and mix it in the above mixture if desired.
Add salt , pepper, sugar and lemon juice/vinegar to it and toss it well.
Now dress with mayonnaise and fresh cream (if desired).
Line a salad bowl with lettuce leaves and then spread the salad on it.
Decorate with slices of hard-boiled egg, if you wish.
Add the beets to the other vegetables just before serving so the salad will get a tinge of pink color.
Serve cold.
This is what I made today and am going to eat tomorrow on Easter Sunday. I can't wait!
Ingredients
2 Carrots
2 Potatoes
1 cup green Peas
1 cup French beans
1 Apple (optional)
1 small Beetroot for colour (optional)
Mayonnaise for dressing
Lettuce leaves for decorating
Salt to taste
Pepper to taste
Sugar to taste
1 tsp lemon juice or white vinegar
Hard boiled eggs, sliced (optional)
Instructions
Peel the carrots and boil till tender.
Wash the potatoes, boil till tender and then peel.
Boil the peas till tender.
Dice the carrots and potatoes to the size of the peas and mix together.
Chop the apple (or pine apples) into slices and mix it in the above mixture if desired.
Add salt , pepper, sugar and lemon juice/vinegar to it and toss it well.
Now dress with mayonnaise and fresh cream (if desired).
Line a salad bowl with lettuce leaves and then spread the salad on it.
Decorate with slices of hard-boiled egg, if you wish.
Add the beets to the other vegetables just before serving so the salad will get a tinge of pink color.
Serve cold.
This is what I made today and am going to eat tomorrow on Easter Sunday. I can't wait!
