Ingredients:
Young Carrots. . . . . . . . . . . . . . 4
Cooked Green Peas. . . . . . . . . . . ¼ Kg
Medium Potatoes. . . . . . . . . . . . . .3
Small Cauliflower. . . . . . . . . . . . . . 1
Rings Of Canned Pineapples. . . . . . .2
Mayonnaise. . . . . . . . . . . . . . . . . . . 4 Tbsp.
Hard Boiled Eggs. . . . . . . . . . . . . . . 2
Small Cooked Beetroot. . . . . . . . . . . 1
Salt And Pepper
Lettuce Leaves
Preparation:
After Boiling The Vegetables Separately, Cut The Carrots, And Potatoes Into Round Shapes.
Cut Into Little Sprigs And Boil The Cauliflower Till A Little Tender.
Mix All The Above Vegetables With The Peas And Pineapple Cut Into Pieces.
Sprinkle With Pepper And Salt And Stir In The Mayonnaise So That The Vegetables Are Covered With Mayonnaise.
Decorate With Lettuce Leaves, Sliced Beetroot And Eggs
You can serve with your family and friends.
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