Indian salad serve for thanksgiving and Easter Day recipe. Great luxury elegant Hotel Indian Restaurant  Recipe.

Ingredients

For 6 servings

500 g cooked potatoes

300g beef tomatoes

1 fresh pineapple, 300 g

2 bananas

Juice of 2 lemons

1 kl. Can of corn

2 tablespoons wine vinegar

3 tablespoons oil

Salt, pepper

3 teaspoons mustard

Juice of 1 / 2 lemon

200 g sour cream

Paprika, rose sharply

Sugar

Lettuce leaves for lining

Method

1.Peel potatoes and cut a roughly 1-inch cubes. The tomatoes for 30 seconds with boiling water, then peel and chop into small pieces.

2 Peel the pineapple and cut into small pieces. Peel the bananas and cut into slices. All in a bowl and sprinkle with lemon juice loose.

3 The corn dry on a screen . Let Mix the vinegar with the oil, salt and pepper. Stir in corn kernels and let stand for 10 minutes.

4 For the marinade mix the mustard with the lemon juice and sour cream. Season with salt, pepper, paprika and sugar vigorously. The salad mix so loose, Fold in the corn.

5 lettuce leaves, wash and dry a little picking apart, line a bowl with it. The salad onto it and 15 minutes covered put in the refrigerator.

Preparation time: 40 minutes (plus time to drag)

About 333 kJ per serving kcal/1399

7 g protein, 12 g fat, 47 g KH