The second dish which Colleen prepared for the South Arm Seniors’ Kitchen is a simple and colourful salad.
I enjoy this Ecuadorian Vegetable Salad which has a combination of raw lettuce and cooked beets and carrots.
- 5 beets, peeled and quartered
- 8 carrots, peeled and cut into chunks
- 3 green onions, sliced
- 1/2 cup chopped parsley
- 6 large romaine lettuce leaves, thinly sliced
- juice from 2 lemons
- salt and pepper to taste
Source: via Colleen
Serves 6 to 8