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19 December 2012,21:55 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Attractively arrange iceberg lettuce, lettuce, watercress, tomatoes, onions, cucumbers, carrot and red cabbage on a serving dish and keep refrigerated until served.
  • To prepare the salad dressing: in a blender, put in vinegar, mustard, pepper and salt, blend at a medium speed.
  • Gradually add olive oil, a little at a time, until finished. Blend until the mixture becomes light cream color. Add all milk and blend well.
  • Add lime juice; continue blending until it is thick and creamy. Pour into a bowl and keep refrigerated.
  • Put the salad dressing into a new blender, add steamed pumpkin and blend well at a medium speed.
  • Transfer to a jar or a closed container. Repeat the same process with carrot and beetroot.
  • Arrange cooked red bean, and water chestnut, mung bean, pumpkin and corn kernels on the bed of prepared green salad.
  • Spoon the dressing of your choice over or serve separately as preferred.
  • Serve with fresh vegetables.


  • 5 leave iceberg lettuce, torn
  • 8 leaves lettuce, torn
  • 200 grams watercress leaves only
  • 4 tomatoes, sliced crosswise
  • 4 onions, sliced into rings
  • 5 cucumbers, sliced diagonally
  • 200 grams each shredded carrot and red cabbage
  • 200 grams each boiled red bean and boiled brown 
  • 200 ml water chestnut, boiled and peeled
  • 200 grams hulled mung bean, steamed
  • 200 grams pumpkin, peeled cut into pieces and steamed
  • 200 grams boiled corn kernels.

Basic salad dressing

  • 200 grams rice vinegar
  • 4 tablespoons mustard cream
  • 4 tablespoons pepper
  • 4 tablespoons sea salt
  • 200 ml Cooking oil
  • 500 ml sweet condensed milk
  • 500 ml evaporated milk
  • 500 ml fresh milk
  • 200 ml lime juice
  • 200 grams pumpkin, peeled, cut into pieces and steamed
  • 200 grams carrot, peeled, cut into small cubes and boiled
  • 200 grams beetroot, peeled, cut into small cubes and boiled

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