Ingredients
Boiled baby corn (50gms), mushrooms (75gms), blanched broccoli (100gms).
For yogurt dressing:- Hung yogurt (75ml), fresh cream (5ml), chopped garlic (10gms), salt and pepper (to taste).
For garnish:- Parsley sprigs, asparagus tip, carrot leaf, tomato cut into shape of flower.
Boiled baby corn (50gms), mushrooms (75gms), blanched broccoli (100gms).
For yogurt dressing:- Hung yogurt (75ml), fresh cream (5ml), chopped garlic (10gms), salt and pepper (to taste).
For garnish:- Parsley sprigs, asparagus tip, carrot leaf, tomato cut into shape of flower.
Method of preparation:-
Take broccoli, cut it into florets. Slice the baby corn and mushrooms in a bowl. Add seasoning in it and mix it well. Take a salad bowl; place the fresh lettuce in it. Now put the salad on the lettuce leaves. Decorate the salad with tomato flower, parsley sprigs, asparagus tips and carrot leaves. Take a small bowl, mix the dressing ingredients in it and then pour the dressing over the salad. Then dust the chopped parsley over the dressing. Now the salad is ready to serve.
Take broccoli, cut it into florets. Slice the baby corn and mushrooms in a bowl. Add seasoning in it and mix it well. Take a salad bowl; place the fresh lettuce in it. Now put the salad on the lettuce leaves. Decorate the salad with tomato flower, parsley sprigs, asparagus tips and carrot leaves. Take a small bowl, mix the dressing ingredients in it and then pour the dressing over the salad. Then dust the chopped parsley over the dressing. Now the salad is ready to serve.Number of servings – 2
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