Mushroom and black-eyed pea salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Baby potatoes |
| 50 | grams | Mushrooms |
| 1 | Cucumber; (100 g) | |
| 100 | grams | Black-eyed pea sprouts |
| 3 | Lettuce leaves; shredded coarsely | |
| (3 to 4) | ||
| 5 | Cashewnuts; (5 to 6) | |
| 2 | tablespoons | Coriander chutney; (30 g) |
| Salt to taste | ||
Directions
FOR THE SEASONING
BOIL potatoes till tender. Peel and cut into thin strips. Slice mushrooms.
Cut cucumber into bite-sized pieces.
Combine sprouts, mushrooms, cucumber, potatoes and shredded lettuce.
Arrange the salad mixture in a salad dish. Spoon the coriander chutney over. Decorate with cashewnuts. Converted by MC_Buster.
NOTES : (A mixed salad garnished with coriander chutney and cashewnuts) Converted by MM_Buster v2.0l.
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