How to make Ramadan chilled vegetable salad
Fixing
- 1 mug sugar
- 3/4 mug fruit extract vinegar
- 1/2 mug vegetable oil
- 1 medium-size green chime pepper, cleaved
- 1 medium onion, cleaved
- 3 celery ribs, cut
- 1 (7-ounce) container diced pimiento, untrained
- 1 (15 1/4-ounce) can little sweet green peas, emptied
- 1 (14 1/2-ounce) can French-cut green beans, emptied
- 1 (11-ounce) can white shoe-peg corn, emptied
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Heat initial 3 parts to the point of boiling in little pan over medium hotness; cook, mixing regularly, 5 minutes or until sugar disintegrates. Expel dressing from high temperature, and cool 30 minutes.
No comments:
Post a Comment
Note: only a member of this blog may post a comment.