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Any kind of cooked white bean including navy, great northern, or small white can be used in this nutritious tangy salad. |
طريقه التحضير |
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Peel the carrots and parsnip. |
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Core and chop the tart apple and dill pickle. |
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Drain the can cooked white beans. |
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Cut the eggs into 4 wedges each. Make 1 crosswise and 1 lengthwise cut in each. |
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Place a saucepan with water over heat. Add potato. Bring to a boil for 20 minutes. When tender, remove from heat and allow to chill. |
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Peel and chop potato. |
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Parboil carrots, peas, and parsnip in three separate saucepans over high heat. Carrots should take about 15 minutes to parboil; parsnip about 10 minutes; and peas about 5 minutes. |
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When each is tender, remove from heat, drain and chill. |
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Chop carrots and parsnip into mouthful pieces. |
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In a large bowl, combine the vegetables, apple, pickle, and beans. |
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Add mayonnaise and mustard. |
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Place lettuce leaves on a salad platter. Top with salad. Decorate with egg wedges. |
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This salad tastes best when served chilled in the refrigerator; so make sure you cover salad and chill for at least one hour before serving. |
المقادير
