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.
