|Chopped fruits||12 Ounce (2 Tea Cups, Apples, Pears, Watermelon)|
|Grated carrots||1 Cup (16 tbs)|
|Hung curd dip||2 Cup (32 tbs)|
1. Place the lettuce leaves and carrots in separate bowls of cold water for about 30 minutes. Drain.
2. Tear the lettuce leaves into small pieces, approximately square in size.
3. Arrange the lettuce pieces in one corner of a large tray, fruits in another and carrots in a third, leaving sufficient margin in the center, where hung curd dip is to be spread.