Vegetable Salad Platter
by Tarla Dalal
Added to 66 cookbooks
This recipe has been viewed 21299 times
A colourful and filling salad.
- Place the lettuce leaves in cold water until crisp. Wash the cauliflower and break into florets. Peel and slice the carrots.
- Bring a little salted water to the boil. Add the cauliflower florets and carrot slices, blanch for 5 minutes and then drain.
- Boil the peas and beans, taking care to see that they remain crisp and are not overcooked.
- Peel and slice the potatoes.
- Clean and finely slice the radishes.
- Mix all the ingredients and beat very well.
- Arrange the vegetables decoratively in a flat serving dish.
- Just before serving, pour the dressing over the salad.
- Serve cold.
Nutrient values per serving
|Vitamin A||890 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||2.3 mg|
|Vitamin C||75.7 mg|
|Folic Acid||20.8 mcg|
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