jelly vegi tossed salad
- Categories
- Bawarch2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Desired jelly; (set as per |
| ; instruction on | |
| ; cover of pack) | |
| ¼ medium | Cabbage shredded |
| 1 large | Cucumber diced |
| 2 slices | Chopped pineapple; (2 to 3) |
| 1 medium | Apple peeled and diced |
| 1 | Spring dill leaves finely chopped |
| 2 | Sticks shallots chopped; (2 to 3) |
| 2 tablespoons | Cream; 2 tablespoon curds |
| ; fresh, 1 teaspoon | |
| ; sugar (whipped | |
| ; together) | |
| 1 teaspoon | Sugar |
| 1 teaspoon | Ground sugar |
| Fresh ground pepper | |
| Salt to taste |
Toss all ingredients together except the jelly and whipped mixture and dill leaves.
Chill in a large glass bowl.
Just before serving chop the jelly into inch-sized cubes.
Mix the cubes in the salad and toss lightly.
Pour the whipping on the salad and sprinkle the chopped dill on top for garnishing.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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