Wednesday, March 16, 2011

Russian Salad by Chef Shireen Anwer

Potatoes (boiled)                      1 cup 
Peas (boiled)                             1/2 cup
Carrot (boiled)                           1 cup
Cucumber                                  2
Egg (boiled)                               1
Mayonnaise                               4 tbsp (heaped)
Fresh cream                              2 tbsp
Salt                                              1 tsp
Black pepper                             1/2 tsp
Sugar                                          2 tbsp
Salad leaves                              for garnishing

-       Cut all vegetables into cubes and mix with salt, pepper, sugar, mayonnaise and fresh cream.
-       First arrange salad leaves on a platter, then put salad on it and decorate with boiled egg slices

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