Ingredients
| Quantity: | Measure: | Ingredients: |
|---|---|---|
| 1 | Teacup | Grapes - seedless |
| 3 | Large | Orange |
| 100 | Grammes | Carrots |
| 100 | Grammes | Cabbage - Red |
| 100 | Grammes | Capsicums - Green |
| 100 | Grammes | Capsicums - Red |
| 100 | Grammes | Lettuce |
| 100 | Grammes | Onion Leeks |
| 1 | Teacup | Tomatoes |
| 1 | Tablespoon | Mint Leaves (Pudina) |
| 2.5 | Tablespoon | Vinegar - Red |
| 1 | Teaspoon | Mustard Powder |
| 2 | Tablespoon | Honey |
| 1 | Teaspoon | Sugar |
| 1 | Tablespoon | Mayonnaise |
| Quarter | Teaspoon | Pepper Powder - White |
| 2 | Tablespoon | Salad Oil |
| 2 | Salt-Spoon | Salt |
Method
Peel the oranges, and remove all the white fibers. Separate the flakes, and cut them in small pieces. Cut all the vegetables: from items 1 - 9. Plunge the ingredients in cold water and remove. Strain in a muslin cloth, to absorb the excess water. Keep in a al-foil and in a shallow dish put in the refrigerator and freeze.
Mix ingredients 10 - 18 in a salad bowl and prepare the dressing. Pour the dressing over the salad, after removing from the refrigerator and put the dressing over it, and toss the grapes, and toss and mix well.
Serve with the orange pieces sprinkles over the salad.
If you put boiled shredded chicken it can be used by non-vegetarians/
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