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Easter Salad Recipe

Easter Salad is a popular Continental Salad
Author :
On :
Friday, 3 June, 2016
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
Raw Recipe
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


  • 1 large head of lettuce, shredded
  • 1 large Cucumber
  • 1 large Tomato
  • 1 large Carrot
  • 1 large Onion
  • 1 bunch Celery
  • 1 bunch Spring onions
  • 1 small Beetroot
  • 1 small leafy green Cabbage
  • 1 Lemon - juice extracted
  • 1 cup - mayonnaise
  • salt, pepper (freshly ground) to taste
  • ground Sugar to taste
  • How to Make Easter Salad:

    1. Steam beetroot in pressure cooker, allow one whistle.
    2. Peel and slice into thin rounds.
    3. Chop separately the cabbage, celery and spring onions.
    4. Retain 6-7 salad leaves whole.
    5. Place the chopped vegetables in separate bowls of chilled water and chill for half an hour in the fridge till crisp.
    6. Grate cucumber and carrot separately with a large grater. Store similarly as above.
    7. Chop onion and tomatoes finely, separately.
    8. Rinse a glass bowl with cold water. Spread the shredded lettuce leaves.
    9. Stick the beetroot slices around the inner wall of the bowl.
    10. Spread the tomatoes on the lettuce leaves.
    11. Sprinkle with salt and pepper.
    12. Drain spring onions, remove excess moisture by dabbing lightly with kitchen towels.
    13. Spread over tomatoes. Sprinkle salt and pepper.
    14. Repeat other layers similarly for each vegetable in following order: cabbage, celery, onion and carrot.
    15. Pour mayonnaise over it.
    16. Sprinkle lemon juice, garnish with celery leaves.
    17. Chill before serving.


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