Mixed Vegetable Salad From the Kitchen of Vandana

Serves: 4

Ingredients
• 1 cup carrots, cut into long thin strips
• 1 cup beans, cut into long pieces
• 1 cup broccoli florets
• 1 cup salad leaves (lettuce)

Bring water to a boil in a large pan. Add the carrots, beans, and broccoli. Blanch them briefly in the hot water, then remove and drain. Allow the vegetables to cool completely.

Do not boil the salad leaves. Instead, dip them in ice-cold water, pat dry, and keep aside. Add them to the salad just before serving for freshness and crunch.

Dressing
• 1 cup curd (yogurt), hung and strained
• 1 tablespoon Kasundi mustard sauce
• Salt to taste
• 1 teaspoon olive oil
• 1 pinch black pepper
• 1 teaspoon ground garlic
• 1 teaspoon powdered sugar
• 1 teaspoon soya sauce

First hang the curd in a cloth for some time so that the extra water drains out and the curd becomes thick. Add a little salt and whisk it well until smooth. Then mix in the Kasundi sauce, olive oil, pepper, ground garlic, powdered sugar, and soya sauce. Stir well to make a creamy dressing.

To Assemble

Place the cooled vegetables in a serving dish.
Drizzle a little olive oil over them, then add the prepared dressing.
Add the chilled, dried salad leaves just before serving.
Toss gently so everything is evenly coated.

Serve chilled.