Raw vegetables should be a major component of any healthdiet. Use whatever vegetables are in season. This healthy salad platter makes asplendid centerpiece for a festive occasion. The colors are stunning.
Red Beet Salad
Raw Beets 1 no (Grated)
Sunflower seeds 1/2 cup
Chopped Mint 1 Tbsp.
Green – Lettuce salad
Chopped walnut /Almonds ½ cup
Lettuce 1 bunch
Green Bell pepper 1 no (chopped)
Olive oil 2 Tbsp.
Salt and Pepper To ‘Taste
Orange – Carrot Salad
Carrot 2 No.(Shredded)
Unsalted Peanuts 1 Tbsp.
Oil 1 Tbsp.
Cumin seed 1 Tsp.
Mustard seeds ½ Tsp.
Sesame seeds 1 Tsp.
Ground coriander a Pinch
Cayenne Pepper ¼ Tsp.
Lemon Juice 1 Tsp.
Chopped Fresh Cilantro 2 Tbsp.
Method:
To Make the Beet Salad:
- combine all the ingredients.
To Make Lettuce Salad:
- Heat skillet and toast thewalnuts/Almonds over high heat until brown, leave to cool. Mix the Lettuce and greenbell pepper. In a separate bowl, combine the olive oil, slat and p-pepper andpour over the Lettuce mixture.
To make Carrot Salad:
- Place the carrots in a bowl and stir in the salt. Toastthe peanuts in the skillet, stirring constantly until they turn a darker colorand give off a rich aroma. Leave peanuts to cool and grind them coarsely orcrush with a mortar and pestle.
- Heat the oil in a small pan and toast all theseeds until they “pop”. Add the ground coriander and cayenne pepper to theseeds and cook for a 1 minute. Stirring constantly.
- Stir the mixture into the carrots, along with peanutslemon or lime juice and chopped cilantro.
Arrange the Salad
Arrange each salad attractively on a large servingplatter, Keeping them separate.
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| Tri Color Salad |
