Mixed Cooked Vegetable Salad
10 Oct 2009
|Diced carrots||3 Ounce, cooked|
|Cooked peas||3 Ounce|
|Bamboo shoots||2 Ounce, sliced|
|Cauliflower||1 Cup (16 tbs), cooked and separated into florets|
|Cooked green beans||1 Cup (16 tbs), sliced|
|Dried herbs||To Taste (Dill/Parsley/Marjoram/Basil)|
|Mayonnaise sauce/1 1/3 cup 16 tablespoon cottage cheese||2 Ounce (Use 2 Recipes, Prepared Using 1 Tablespoon Mayonnaise And 1 Fluid Ounce Evaporated Skimmed Milk)|
Combine vegetables and herbs, and toss gently, to avoid mashing the vegetables.
Divide into 2 salad bowls, and just before serving, pour Mayonnaise Sauce equally into each bowl (for a satisfying luncheon salad, use cottage cheese).
Mixed Cooked Vegetable Salad Recipe