Cooked Vegetable Salad
10 Dec 2009
Cooked Vegetable Salad is highly on the nutritious edge. Cooked Vegetable Salad is a really tasty and interesting idea. Book mark it!
|Sweet peppers||2 , sliced into half lengthwise, and seeded|
|Carrots||250 Milliliter, cooked, sliced in rounds (1 Cup)|
|Turnip||125 Milliliter, cooked, diced (1/2 Cup)|
|Potato||125 Milliliter, cooked, diced (1/2 Cup)|
|Celery||125 Milliliter, diced (1/2 Cup)|
|Green peas||125 Milliliter, cooked (1/2 Cup)|
|Unpeeled apple||125 Milliliter, diced (1/2 Cup)|
|Green onions||2 Small, finely chopped|
|Chicken/Veal / ham||250 Milliliter, cooked, diced (1 Cup)|
|Mayonnaise||60 Milliliter (1/4 Cup)|
– In a saucepan filled with lightly salted boiling water, blanch pepper halves for 5 minutes, then drain and refrigerate.
– Meanwhile, in a salad bowl, mix together all other ingredients.
– Spoon mixture into pepper halves.
Cooked Vegetable Salad Recipe