Rose Salad
Recipe by Neha Singh | Oh, Feast Club!
Ingredients
Main Ingredients
- 1/4 cup, finely choppedCucumber
- 1/4 cup, finely choppedOnion
- 1/4 cupSweet Corn
- 1/2 cupHung Curd
- 1/4 cup, gratedBeetroot
- to tasteSalt
- to tasteBlack Pepper
- 1/2 teaspoonOregano (or Pizza Mix)
- 10-15 chipsPringles
Step-by-Step Instructions
- 1.Prepare the Salad Base
In a glass bowl, combine the finely chopped cucumber, finely chopped onion, and sweet corn.
- 2.Add Creaminess and Color
Add the hung curd and grated beetroot to the vegetable mixture in the bowl.
- 3.Season the Salad
Season the salad mixture with salt, black pepper, and oregano (or pizza mix). Mix all ingredients thoroughly until well combined.
- 4.Prepare Pringle Petals
Take individual Pringle chips and lightly coat one edge of each chip with some of the grated beetroot to create a vibrant pink border, resembling rose petals.
- 5.Form the Rose Shape
On a serving plate, place a small inverted bowl in the center. Carefully arrange the beetroot-coated Pringles around the inverted bowl, overlapping them slightly to form the petals of a rose.
- 6.Fill the Rose
Gently remove the inverted bowl from the center of the Pringle arrangement. Spoon the prepared salad mixture into the hollow center of the Pringle rose.
- 7.Serve Immediately
Serve the beautiful Rose Salad immediately to enjoy its fresh flavors and crisp texture.
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