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Ensaladade Noche (Salad)
Method
- Peel and thinly slice the apples, oranges, banana and beetroot.
- Remove the seed of the pomegranates.
- Remove 5-6 large outer leaves from the lettuce and shred the remaining lettuce.
- Line a shallow serving bowl with the lettuce, then add the shredded lettuce.
- Arrange the orange, beets, apples, banana and pineapple chunks in a decorative manner.
- Garnish with lemon slices.
- Sprinkle with sugar, pomegranate seeds and peanuts.
- Mix oil and vinegar until blended.
- Pour over salad just before serving.
Ingredients:
4 no - bananas
4 nos - apples
4 nos - orange
8 nos - beetroot (cooked)
1 no - lettuce
2 nos - pomegranates
1 no - pineapple tin (chunks)
1 no - lime (thinly sliced)
¼ cup - sugar (optional)
1 cup - peanuts (roasted & crushed)
¼ cup - red vinegar
½ cup - salad oil
4 no - bananas
4 nos - apples
4 nos - orange
8 nos - beetroot (cooked)
1 no - lettuce
2 nos - pomegranates
1 no - pineapple tin (chunks)
1 no - lime (thinly sliced)
¼ cup - sugar (optional)
1 cup - peanuts (roasted & crushed)
¼ cup - red vinegar
½ cup - salad oil
RECIPES BY REHANA KHAMBATY
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