If you’re using low-fat dressing on your salad, you’re cutting more than calories from the dish. That’s because many of the nutrients in leafy green vegetables are fat-soluble, which means they need to be eaten with some fat so that the body can adequately absorb the nutrients. It won't take more than five minutes for you to make this mixed vegetable salad. Not only this variety appears good to eyes but tastes equally delicious and also keeps you fit and healthy...
Ingredients :
Carrot : 1, big
Beetroot : 1, small
Peas : 1/2 cup
Red onion : 1, big
Purple Cabbage : 1/2
Tomato : 1, big
Cucumber : 1, big
Pepper powder : 1 tbsp.
Black salt to taste
Lime juice : 1-2 tbsp.
Tomato and green chilli for gurnishing
Method :
Cut Caroot, beetroot, red onion, cucumber, tomato, purple cabbage into thiny sliced except peas.
Mix all vegetables in a bowl with pepper powder, black salt, lime juice. Toss well.
Gurnish with tomato and green chilli.
Ingredients :
Carrot : 1, big
Beetroot : 1, small
Peas : 1/2 cup
Red onion : 1, big
Purple Cabbage : 1/2
Tomato : 1, big
Cucumber : 1, big
Pepper powder : 1 tbsp.
Black salt to taste
Lime juice : 1-2 tbsp.
Tomato and green chilli for gurnishing
Method :
Cut Caroot, beetroot, red onion, cucumber, tomato, purple cabbage into thiny sliced except peas.
Mix all vegetables in a bowl with pepper powder, black salt, lime juice. Toss well.
Gurnish with tomato and green chilli.
Sending this recipe to Indrani's "SPOTLIGHT : Winter Vegetables" event, Sangee Vijay's "Show Me Your HITS" event
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