Layered Salad

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Submited by ~Sani~ from Karachi
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INGREDIENTS

1 large cuvarhber
1 large tomato
1 large carrot
1 large onion
1 bunch salad leaves
1 bunch spring onions
1 small beetroot
1 small leafy green cabbage
1 lemon juice extracted
salt, pepper (freshly ground), ground sugar to taste.

METHOD

1-Steam beetroot in pressure cooker, allow one whistle. Peel and slice into thin rounds.
2-Chop separately cabbage, celery and spring onions, thinly. Keep whole 6-7 salad leaves.
3-Place all in separate bowls of chilled water for half an hour in fridge till crisp.
4-Grate separately cu/var/www/hber and carrot with a large-holed grater. Place similarly as above.
5-Chop onion and tomatoes finely, separately. Rinse a transparent glass bowl with cold water.
6-Stick the beetroot slices around the inner wall of the bowl, evenly.
7-Spread the tomatoes at the bottom of bowl without dropping beetroot. Sprinkle salt and pepper.
8-Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels. Spread over tomatoes. Sprinkle salt and pepper.
9-Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.
10-Sprinkle lemon juice, garnish by analyzing the celery leaves attractively on top.

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