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• Recipe
• Glossary
  • · Weight & Measurement
  • · Ingredients
  • · Cooking Term

Roasted Salad

• Date : 2012-03-28

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1 ea potato, 30g carrot
2 tbsp peas
1/2 turnip
1/3 onion (sliced as ring shape)
80g asparagus
2 cloves garlics
1/6 red paprika
1/6 yellow paprika

1. Slice potatoes, carrots, and turnips into bite sizes. Blanch them into boiling water.
2. Slice onions into ring sizes, slice garlic thinly. Cut red paprika, asparagus into bitable sizes.
3. Combine the Salad Sauce.
4. Preheat the prying pan and oil. Stir-fry vegetables, and sprinkle salt and black pepper. Once it cooked, take them out and cool it.
5. Combine vegetables with sauce and serve.