Salads and Dressings, Vegetables

Today And Tomorrow Salad

  • ~ Potatos
  • ~ Carrots
  • ~ Lima Beans
  • ~ Bicarb soda
  • ~ Vinegar
  • ~ Mint, fresh, chopped
  • ~ Eggs, hard-boiled
  • ~ Peas
  • ~ Beans
  • ~ Beetroot

    • Carrots, potatoes, hard-boiled eggs, peas, beans, beetroot and macaroni Do not over cook them! The carrots and potatoesmay be cooked together.

    Dice when cold.

    Put freshly chopped mint on potatoes and add vinegar if liked.

    Put a good pinchof bicarb soda on lima beans and pour boiling water and allow to stand overnight.

    Rinse and add salt to fresh water, bring to boil then simmer until tender.

    Leave to cool; equal parts vinegar and olive oil add piquancy to the beans.

    Add freshly chopped mint to beans before serving.

    Boil eggs for 10 minutes, break shells and cover with cold water immediately.

    This keeps them a good colour.

    Cook peas and beans the usual way and leave to cool.

    Beetroot may be sliced and cooked in vinegar or baked in oven whole (French fashion) and sliced when cold. It may be served in olive oil instead of vinegar but must not be added to other vegetables until time to serve.

    Add freshly fried hot onion to give a new slant to yoursalad.

    Be sparing with macaroni - a little goes a long way- and do not over cook or it will be sticky.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Denisse Yvanovich of Melbourne (Australia). 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!