Tropical Fruit And Beet Salad Recipe

Name: Tropical Fruit and Beet Salad
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Fusion
Ingredients: 2 Pieces Daily Apple; 250 g Orange; 3 pcs Banana (Keli); 1 Piece Iceberg Lettuce Hydroponically Grown; 500 g Pomegranate - Large (Dalimb); 230 g Jabsons Roasted Peanuts Variety Flavoured; 200 g Organically Grown Raw Mango; 5 kg Whole Farm Grocery Sugar (5 Kg); 1 Ltr Sarwar Salad Oil; 500 ml American Garden Apple Cider Vinegar

Fusion cuisine

About this recipe

A vibrant and refreshing vegetarian salad featuring a medley of tropical fruits, crisp lettuce, and earthy beetroot, perfect for a satisfying dinner. The tangy dressing ties all the flavors together beautifully.

Ingredients

2 Pieces Daily Apple
250 g Orange
3 pcs Banana (Keli)
1 Piece Iceberg Lettuce Hydroponically Grown
500 g Pomegranate - Large (Dalimb)
230 g Jabsons Roasted Peanuts Variety Flavoured
200 g Organically Grown Raw Mango
5 kg Whole Farm Grocery Sugar (5 Kg)
1 Ltr Sarwar Salad Oil
500 ml American Garden Apple Cider Vinegar

Instructions

1. Peel and thinly slice 4 apples, 4 oranges, 4 bananas, and 8 cooked beetroot.
2. Remove the seeds from 2 pomegranates and set them aside.
3. Shred the remaining lettuce into bite-sized pieces.
4. Line a shallow serving bowl with the shredded lettuce and add the remaining lettuce on top.
5. Arrange the sliced apples, oranges, bananas, beetroot, and 1 mango decoratively over the lettuce.
6. Sprinkle 1/4 cup of sugar, the pomegranate seeds, and 1 cup of roasted peanuts evenly over the salad.
7. In a small bowl, whisk together 1/2 cup of salad oil and 1/4 cup of apple cider vinegar until well blended.
8. Drizzle the dressing over the salad just before serving and enjoy.