salsa toped salad

Serves 3-4

This salad is the best for growing childran.

Dressing:

3/4 cup yogart[hang for15 minites in a muslin cloth]
1/4 tsb salt and 1 3/4 tsp lemon juice

Salad:

1/4 green bell pepper cut 1/2 1" squares
1/2 red and1/2 yellow bell peppers cut in to 1" triangles
1 small onion sliced thinly (cut in half if wanted.)
3/4 cup frozen corn.
two potatoes - Make Balls and boil in salted water with three tsp lemon juice
4 mushrooms sliced and blanched
4 black olves sliced
3 oz cheese or paneer diced
1/2 tsp salt 1/2 tsp pepper 1/4 OREGENO 1/2 olive oil 1/2 tsp viniger
salsa[1 cup]
3 tomatos
1 tbsp oil
1/2 a onion finlly choped
1/3 green chilli finlly choped
1 tbsp choped celantro
1/2 tbsp viniger
1/2 a tsp salt, 1/4 tsp pepper,1/2 tsp sugar
2 tbsp tamato sause

Decoration:

a few salad or soup stick
fresh or tinned cherries

Method:

1.For salsa, chop 1 tomato and puree the other 2 tomatos in a mixer.

2.Heat 1/2 tbsp oil, add chopped onion and green chilli.Cook till onion turn soft.

3.Add all the other ingredients of the salsa and cook for 3-4 minites.Remove from heat.Check seasonings.Keep salsa aside in a refrigerator till serving time.

4.Mix all the ingrediens of the salad in a bowl.

5.Mix yogurt with 1/4 tsp salt and 2 tsp lemon juice.

6.Add yogurt to the vegetables.Mix well.Transfer to a serving bowl.Chill in fridge till serving time, mix gently again before serving.

7.To serve,put half of the vegetablein a serving bowl.Top with half of salsa.Repeat the vegetable and salsa layers.

8.Arange 3 soup/salad sticks on the salad.Arrange cherries .Serve