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Name: Christmas Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Green chillies crushed; 1 ts Olive oil or other oil; 1 tb Coriander chopped; 1 bn Salad leaves; 1 c cherry tomatoes Small; 1 c Carrot grated; 2 Potatoes boiled; Salt; sugar, pepper to taste; 1/2 c noodles Boiled; 2 White radish grated; 2 Onions finely chopped; 3 Tiny sprigs mint (3 to 4); 1/4 ts Garlic grated; 1 Beetroot grated; 2 tb Vinegar white

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INGREDIENTS

2 Green chillies ; crushed
1 ts Olive oil ; or other oil
1 tb Coriander ; chopped
1 bn Salad leaves
1 c cherry tomatoes ; Small
1 c Carrot ; grated
2 Potatoes ; boiled
Salt; sugar, pepper ; to taste
1/2 c noodles ; Boiled
2 White radish ; grated
2 Onions ; finely chopped
3 Tiny sprigs mint ; (3 to 4)
1/4 ts Garlic ; grated
1 Beetroot ; grated
2 tb Vinegar white

Servings

INSTRUCTIONS

Heat oil in a small saucepan. Add chillies, garlic and pour onto noodles. Add 1 teaspoon vinegar, chopped tomato, salt and pepper to taste. Mix, keep aside. Clean and separate salad leaves whole. Wash and chop tomatoes in half, keep 8-10 whole for decoration. Toss carrot, radish, onions, beetroot with salt, pepper, sugar and vinegar to taste. Keep each one separate. Keep aside for 10 minutes. Slice potatoes into rounds, sprinkle salt, pepper. Take a large serving plate, with sloping rim. Arrange salad leaves along rim to form an edge. Spread noodles on plate evenly, to hold leaves in place. Sprinkle a line of radish, beetroot, carrot in a concentric manner. Leave a large central space empty. Arrange the potato slices to cover this space. Spread small discs of chopped onion randomly over arranged vegetables. Sprinkle chopped coriander all over. Place 2-3 tomatoes and a sprig of mint at the centre of each onion disc. Chill well before serving. Making time: 30 minutes Makes: 6 servings

NOTES

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Christmas Salad

2 Green chillies crushed
1 ts Olive oil or other oil
1 tb Coriander chopped
1 bn Salad leaves
1 c cherry tomatoes Small
1 c Carrot grated
2 Potatoes boiled
 Salt; sugar, pepper to taste
1/2 c noodles Boiled
2 White radish grated
2 Onions finely chopped
3 Tiny sprigs mint (3 to 4)
1/4 ts Garlic grated
1 Beetroot grated
2 tb Vinegar white

Heat oil in a small saucepan.    Add chillies, garlic and pour onto noodles.    Add 1 teaspoon vinegar, chopped tomato, salt and pepper to taste.    Mix, keep aside.    Clean and separate salad leaves whole.    Wash and chop tomatoes in half, keep 8-10 whole for decoration.    Toss carrot, radish, onions, beetroot with salt, pepper, sugar and  vinegar to taste.    Keep each one separate. Keep aside for 10 minutes.    Slice potatoes into rounds, sprinkle salt, pepper.    Take a large serving plate, with sloping rim.    Arrange salad leaves along rim to form an edge.    Spread noodles on plate evenly, to hold leaves in place.    Sprinkle a line of radish, beetroot, carrot in a concentric manner.    Leave a large central space empty.    Arrange the potato slices to cover this space.    Spread small discs of chopped onion randomly over arranged vegetables.    Sprinkle chopped coriander all over.    Place 2-3 tomatoes and a sprig of mint at the centre of each onion  disc.    Chill well before serving.    Making time: 30 minutes    Makes: 6 servings

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Nutrition

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Serving Size: 1 Serving (1615g)
Recipe Makes: 1

Calories: 969
Calories from Fat: 112 (12%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 2.5g
Cholesterol 47mg		14 %
Sodium 487.4mg		17 %
Potassium 4861.8mg		128 %
Total Carbohydrate 201.2g		59 %
	Dietary Fiber 45g	180 %
	Sugars, other 156.3g
Protein 34.6g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 969

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