Jelly vegi tossed salad
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.