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| Mixed Salad |
Ingredients
5 lettuce leaves
1 cucumber
3 leaves red cabbage
1 large carrot (grated)
2 medium tomatoes
2 medium potatoes (boiled)
2 medium beets (boiled)
Sauce: 1 egg, 1 teaspoon mustard, 1 red onion, juice of 1 lemon, 1/2 glass olive oil
Cooking Instructions
Firstly wash all the vegetables. Slice the cabbage thinly. Sprinkle salt and lemon juice, set aside. Place shredded lettuce leaves, thinly sliced tomatoes, cubed boiled potatoes, cubed boiled beet, thinly sliced cucumber, grated carrot and cabbage in a large salad bowl. Beat egg and mustard in a small bowl, blend very well transfer lemon juice and oil and later add thinly sliced red onions. Pour this mixture over salad and mix. The sauce would keep fifteen days in the refrigerator.
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