Wednesday, February 16, 2011

Beet Salad

You need:

  • 5-6 oz Shredded Green Cabbage
  • 1 Large Beet, or 2 small
  • 2 boiled eggs
  • 1/2 bunch parsley
  • 2 oz cut white corn
  • salt to taste
  • 2 tablespoons vinegar
  • 2 tablespoons olive oil


Shred the cabbage, and arrange it in a bowl. Peel and cut the beet into cubes, and boil it for about 5 minutes. Drain and arrange on top of the cabbage. Add corn that was boiled beforehand. Add the eggs. Chop and sprinkle the parsley over it. Mix with Italian Salad dressing, or make your own with the olive oil, salt, vinegar, and a tablespoon of water. This serves 2.

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