GREEN GODDESS SALAD

                                               GREEN       GODDESS        SALAD

DRESSING :-------

1/2 cup Mayonnaise

250 gm Yoghurt (hang 1/2 kg curd for 1 hr.)

1 tbsp. Sugar

1 tbsp. Salt

1/2 tsp. Black pepper pwd.

2 tbsp. Dill greens chopped

1/2 cup Milk to thin dressing

2 tbsp. Parsley chopped

10 cloves Garlic

3 Spring Onions chopped with greens

ALSO:-----------

1/2 Cucumber sliced with skin

2 medium sized Tomatoes sliced

1/2 each Red, Yellow, Green Capsicum sliced fine

1/2 cup Cabbage shredded 

6 Spring Onions chopped finely

1/2 cup Mushrooms sliced

3 tbsp. French Dressing  (recipe given below)

1/2 head Lettuce torn into bite size pieces

 

-----Puree ingredients for dressing. It should be creamy & full of flavour ,not

      too runny, salty or sharp.

-----Mix all vegies except lettuce & keep aside.

-----Line salad platter with lettuce. JUST BEFORE SERVING ,toss vegies with  

      French Dressing and pile over lettuce leaves.

-----Pour 4-5 tbsp. Green Goddess Dressing on top and serve chilled.

      Extra dressing can be kept in fridge for a week.Freezes well too_thaw &

      whip before using.

FRENCH  DRESSING:-------

Combine 3/4 cup water with 1tsp.cornflour,keep aside.

Put 1/2 cup Olive oil, 1/4 cup White Vinegar, 1 tsp. Sugar, 1/2 tsp.salt, 1/4

tsp. ground Pepper, 1 tsp. Mustard pwd. in tightly lidded jar.

Bring Cornflour mixture to a boil & pour into oil mixture immediately and 

shake vigorously--mixture will be a bit cloudy. This can  be kept in fridge, 

tightly covered upto 2 hrs.

TO SUBSTITUTE MAYONNAISE:--------

Puree 50gms. oil (chilled for few hrs.), 50 gms.Paneer, 1tbsp. White Vinegar

1/2 tsp. Salt. 1tsp.Sugar, 1 heaped tbsp. mustard pwd. & freshly ground pepper to taste. 

This keeps in fridge for 1 week.