1 x 825g can baby beets
1 x 440g tiny taters
2 cups celery, sliced diagonally
1 green capsicum, chopped
1/2 lettuce, shredded
2 tomatoes, sliced
Dressing:
1/4 cup oil
1 tbspn. lemon juice
1/2 tspn. dry mustard
1 tbspn. finely chopped onion
1 tbspn. chopped parsley
Topping:
1 cup natural yoghurt
1 tbspn. honey
1 green apple, grated
1/4 tspn cinnamon
Method: Place the layer of lettuce first, then capsicum, then celery, then tomato, then potato, then baby beets. Pour dressing on and spoon topping last.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.54.
1 x 440g tiny taters
2 cups celery, sliced diagonally
1 green capsicum, chopped
1/2 lettuce, shredded
2 tomatoes, sliced
Dressing:
1/4 cup oil
1 tbspn. lemon juice
1/2 tspn. dry mustard
1 tbspn. finely chopped onion
1 tbspn. chopped parsley
Topping:
1 cup natural yoghurt
1 tbspn. honey
1 green apple, grated
1/4 tspn cinnamon
Method: Place the layer of lettuce first, then capsicum, then celery, then tomato, then potato, then baby beets. Pour dressing on and spoon topping last.
Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.54.
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