Peach Or Pineapple Salad Plate Recipe
Ingredients
| Cottage cheese | 4 Ounce | |
| Softened butter | 2 Ounce | |
| Celery stick | 2 , finely chopped | |
| Walnuts | 2 Ounce, chopped | |
| Pinch curry powder | ||
| 1 medium orange, seedless or with seeds removed | ||
| Lettuce | 1 Large | |
| 8 peach halves or pineapple rings | ||
| Few sprigs watercress | ||
| Oil | 2 Tablespoon | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 1 Teaspoon (Leveled) | |
Directions
GETTING READY
1) Shred orange rind.
2) With a stainless steel knife, skin orange and then slice it into 16 wedges.
MAKING
3) Combine together cheese, butter, celery, walnuts and curry powder.
4) Fill peach halves with cheese mix.
5) Take 4 plates, arrange lettuce leaves, filled peach halves and then top with walnuts, orange wedges and watercress.
6) Refrigerate to chill for 30 minutes to one hour.
7) In a screw-top jar, mix together orange rind, oil, lemon juice and sugar by shaking well.
8) Just before serving, pour this dressing over salad plates.
SERVING
9) Serve at once.
1) Shred orange rind.
2) With a stainless steel knife, skin orange and then slice it into 16 wedges.
MAKING
3) Combine together cheese, butter, celery, walnuts and curry powder.
4) Fill peach halves with cheese mix.
5) Take 4 plates, arrange lettuce leaves, filled peach halves and then top with walnuts, orange wedges and watercress.
6) Refrigerate to chill for 30 minutes to one hour.
7) In a screw-top jar, mix together orange rind, oil, lemon juice and sugar by shaking well.
8) Just before serving, pour this dressing over salad plates.
SERVING
9) Serve at once.
Chef
