| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Femina, Femina4, Veggie deli |
1 |
servings |
INGREDIENTS
| 100 |
g |
Tomatoes |
| 6 |
|
; (100 g) baby, (6 to 7) |
|
|
; potatoes |
| 6 |
|
; (100 g) fresh, (6 to 7) |
|
|
; asparagus spears |
| 50 |
g |
Fresh corn |
| 2 |
tb |
Spinach sauce; (30 ml) |
INSTRUCTIONS
FOR THE SEASONING
SLICE tomatoes. Boil and peel potatoes. Put asparagus spears in a
shallow pan. Pour boiling water over them. Add salt and allow to
simmer for 10 minutes.
Remove and pour ice cold water over them. Drain. This will keep
asparagus fresh and green. Set aside.
Arrange the potatoes, corn and asparagus in a salad bowl, keeping
tomato slices on outer side. Pour spinach sauce over the salad. Chill
and serve.
Converted by MC_Buster.
NOTES : (Asparagus, tomatoes and fresh corn seasoned with spinach
sauce)
Converted by MM_Buster v2.0l.
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