Green Salad

Ingredients:
cucumber 1 large
tomato 1 large
carrot 1 large
onion 1 large
salad leaves 1 large
spring onions 1 bunch
beetroot 1 small
leafy green cabbage 1 small
lemon juice extracted
salt, pepper (freshly ground)
ground sugar to taste


Method:

* Steam beetroot and then peel and slice into thin rounds.
* Chop separately cabbage, celery and spring onions, thinly.
* Keep whole 6-7 salad leaves.
* Place all in separate bowls of chilled water for half an hour in fridge till crisp.
* Grate separately cucumber and carrot. Place similarly as above.
* Chop onion and tomatoes. (finely and separately)
* Rinse a transparent glass bowl with cold water.
* Stick the beetroot slices around the inner wall of the bowl, evenly.
* Spread the tomatoes at the bottom of bowl without dropping beetroot.
* Sprinkle salt and pepper.
* Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.
* Spread over tomatoes. Sprinkle salt and pepper, repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.
* Sprinkle lemon juice, garnish by analysing the celery leaves attractively on top.


Tips: Make sure you don't forget to chill before serving.