Tringa Salad Recipe

Tringa Salad 


For the salad cream :

225 grams fresh cream

5 to 6 tbsp salad oil or refined oil

1 tsp mustard powder

3 tsp powdered sugar

½ tsp salt

3 tsp lemon juice

¼ tsp pepper

For the beetroot, cucumber and pineapple salad :

3 boiled beetroots

3 cucumbers

2 boiled potatoes

450 gms pineapple slices

½ teacup thick fresh curds

lettuce leaves

For Serving :

Pineapple slices

Method :

For the salad cream :

Combine all the ingredients together.

Keep in a refrigerator.

For the beetroot cucumber and pineapple salad :

Cut one beetroot and keep for decoration.

Chop the potatoes, cucumbers and remaining beetroots into strips.

Drain the pineapple slices and the vegetables.

Cut the pineapple slices into strips. Combine the salad cream and curds.

Put the vegetables and fruit and chill completely.

Serve on a bed of lettuce leaves and garnish it with Pineappleslices. 

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