Shelly's Recipe

LAYERED GREEN SALAD

Category: Salad

1 small leafy green cabbage
1 stalk celery
1 bunch spring onions
1 head lettuce
1 large cucumber
1 large carrot
1 large onion
1 large tomato
salt, pepper (freshly ground)
sugar to taste
lemon juice extracted
celery leaves (for garnish)

Chop separately cabbage, celery and spring onions, thinly.

Keep whole 6-7 salad leaves. Place all in separate bowls of chilled water for half an hour in fridge till crisp.

Grate separately cucumber and carrot. Place similarly as above.

Chop onion and tomatoes. (finely &separately)

Rinse a transparent glass bowl with cold water.

Spread the tomatoes at the bottom of bowl without dropping beetroot. Sprinkle with salt and pepper.

Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.

Spread over tomatoes. Sprinkle salt and pepper, and sugar to taste. Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.

Sprinkle lemon juice and garnish by arranging the celery leaves attractively on top. Chill before serving.