Crispy Vegetables And Egg Spring Salad

Ingredients
- 4 boiled eggs
- 1 Onion diced
- 2 firm Tomatoes diced
- 1/4 cup corn kernels
- 1 Beetroot peeled and diced
- 1 Carrot peeled and diced
- 1 Cucumber peeled and diced
- 1 green Bell Pepper diced
- 1/4 cup Pineapple chunks diced
- Iceberg Lettuce torn roughly as required
- 2 tbsp Coriander Leaves chopped
- 2 tbsp Mint Leaves
- 2 tbsp Parsley chopped optional
- Juice of 2 Lemons
- 1 1/2 tsp Salt
- 1 tsp pepper
- For the dressing :
- 2 tbsp Caesar Dressing optional
- 3 tbsp Apple Cider Vinegar
- 2 tsp Mustard Sauce
- 2 tsp Honey
- 2 tbsp Olive Oil
- 2 Garlic Cloves chopped finely optional
- 1/2 tsp Salt
Instructions
- Mix all the ingredients for the dressing and whisk well. Slice the eggs in half and then in quarters.
- Mix the following veggies in a large bowl : Onion, Tomatoes, Corn kernels, Beetroot, Carrot, Cucumber, Green Bell Pepper. Add lemon juice, salt and pepper to the veggies and mix well.
- Arrange lettuce leaves attractively in a serving bowl and spoon 4 - 5 tbsp of the prepared veggies. Sprinkle the Pineapple dices over the salad and arrange the quartered eggs on top.
- Sprinkle with the chopped Coriander and Parsley and garnish with mint leaves. Pour the dressing on top and serve immediately.
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Congratulations Amrita, Your recipe has been appreciated by Judge chef Reetu Uday Kugaji for “Salad Recipe Theme of the week”. Here is what she has to say about your recipe – Colours, freshness and a crisp salad, what more can u ask for in this scorching Summer. A pat on your back. Excellent work !!!!!!!!!!”
Thanks Plattershare and Anju Bhagnari ????
Superb yummy sounding Salad, Amrita….Just love ur pics…Too good