Nabobeep Salad

A refreshing and very quick-to-make summer salad from South Africa, Nabobeep (nah-ber-beep) Salad tastes delicious served with hot, crisp Croquettes de Pommes de Terre, or hot rolls and butter. Accompany with a chilled sparkling rose or white wine.

5 fl. oz. mayonnaise

3 tablespoons double cream, whipped until thick but not stiff

2 teaspoons lemon juice

1 teaspoon salt

½ teaspoon black pepper

1½ teaspoons mild curry powder

1 X 2 lb. cooked chicken, boned and cut into -½ inch cubes

6 oz. small button mushrooms, stalks removed, wiped clean and sliced

2 medium-sized red eating apples, cored and diced

2 oz. walnuts, chopped

6 large, flat lettuce leaves, washed and shaken dry

In a medium-sized mixing bowl, beat the mayonnaise, cream, lemon juice, salt, pepper and curry powder together with a wooden spoon until the mixture is well blended. Add the chicken cubes, mush- rooms, apples and walnuts. Toss the mix-ture well with two large spoons. Place the bowl in the refrigerator and chill for 1 hour.

Meanwhile, lay the lettuce leaves on the bottom of a medium-sized chilled serving dish. Set aside.

Remove the salad from the refrigerator and toss it well. Pile the salad on the lettuce leaves and serve immediately.

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