Salad of cooked vegetables
2 bell peppers, halved lengthways, seeded
250 ml (1 cup) carrots, cooked, sliced
125 ml (1/2 cup) turnip, cooked, cubed
125 ml (1/2 cup) potato, cooked, cubed
125 ml (1/2 cup) celery, diced
125 ml (1/2 cup) peas, cooked
125 ml (1/2 cup) apple, unpeeled, diced
2 small shallots, finely chopped
250 ml (1 cup) chicken (veal or ham) cooked, cubed
salt and pepper
60 ml (1/4 cup) mayonnaise
250 ml (1 cup) carrots, cooked, sliced
125 ml (1/2 cup) turnip, cooked, cubed
125 ml (1/2 cup) potato, cooked, cubed
125 ml (1/2 cup) celery, diced
125 ml (1/2 cup) peas, cooked
125 ml (1/2 cup) apple, unpeeled, diced
2 small shallots, finely chopped
250 ml (1 cup) chicken (veal or ham) cooked, cubed
salt and pepper
60 ml (1/4 cup) mayonnaise
In a saucepan of lightly salted boiling water, blanch the pepper halves 5 minutes and let drain and cool.
Meanwhile, in a bowl, mix remaining ingredients.
Fill pepper halves of this salad and serve.
Makes 4 servings
Meanwhile, in a bowl, mix remaining ingredients.
Fill pepper halves of this salad and serve.
Makes 4 servings
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