• 4 medium potatoes
• 4 carrots
• 1 cucumber
• 3/4 cup green peas
• 3/4 cup corn
• 3/4 cup beets cubed
• 1/2 cup green and red bell peppers
• 3/4 cup cauliflower or broccoli
• 2¼ teaspoon salt
• 1/4 teaspoon black pepper
• 6 tablespoons olive oil
This is a very decorative salad, which is a blend of cooked vegetables including sweet peas, corn, potatoes, carrots, beets, string beans, and, if desired cauliflower or broccoli. It is either served with mayonnaise sauce or vinaigrette, a mix of olive oil, vinegar, and spices.
1. Boil almost separately all vegetables: beets, green peas, string beans, potatoes and
carrots, corn, broccoli or cauliflower. You can also avoid a lengthy boiling process by
getting frozen peas, corn, string beans, or precooked beets.
2. Potatoes and carrots require careful attention since overcooking them can make them
too soft. Their cooking time can range from 20 to 25 minutes on medium heat with
carrots being the first to be ready.
3. Peel and cube potatoes and carrots in separate bowl. Do the same for the beets.
4. Mix all cooked vegetables separately with 1 tablespoon of olive oil, add salt and black
pepper to taste.
5. Decorate a tray with all vegetables, including cucumber placed all around your
decoration, and serve with vinaigrette or mayonnaise sauce.
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