Cookbook:Vegetable Salad

Vegetable Salad
660 kcal.
Category	Salad recipes
Servings	6
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes

Ingredients

• 300 g bean sprouts, washed in hot water
• 6 sheets lettuce, washed and cut into 6 pieces
• 1 big onion, cut into rings
• 3 tomato, diced to 1 cm
• 250 g cabbage, diced
• 6 cucumber, peeled and sliced to 1 cm
• 4 hard-boiled eggs, each cut into 4 pieces

Sauces

• 8 Tbsp. mayonnaise
• 3 Tbsp. mustard
• 3½ Tbsp. tomato sauce
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 1 Tbsp. black pepper

Procedure

1. Mix all the vegetables ingredients on a bowl, and allow to rest for until 5 minutes.
2. Mix all the sauce ingredients with spoon.
3. Place the sauce, reserving 2 Tbsp., into the vegetable mixture, and then mix again.
4. Top with egg quarters and top eggs with reserved sauce.
5. Serves 6.