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Friday, April 22, 2016

Emerald Salad



Ingredients
2 beetroots (steamed and sliced)
1 large cauliflower
¼ kg carrots (grated)
Few cabbage leaves

For the green sauce
2 cups curds
1 cup prepared mint chutney;
Mix together and keep ready.

Method

  •  Arrange cabbage leaves on the edges of a salad dish.
  • Then arrange grated carrot followed by beet slices.
  • Stand cauliflower in the middle either whole or broken into flowerets.
  • Serve bowl of green sauce .

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