Ingredients
2 pickles
250 g cooked carrots
1 cup canned green beans
1 cup canned peas
1 cup cream or drained yogurt
1/2 bunch parsley
Method
Cucumbers, carrots and green beans are cut into cubes. Add peas, cream or yogurt drained and finely chopped parsley. Mix and pour into a suitable plate. Decorate with slices of tomatoes or boiled eggs. The salad is very suitable for dishes of offal.
Containers:
Difficulty
Very easy
Tested
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