Primavera Salad from Panama

Ingredients

• 1½ cups cooked fusilli
• 4 cups iceberg lettuce, torn into pieces
• ½ cup broccoli florets, blanched
• ¼ cup dried mushrooms
• 4 to 6 asparagus, cut into pieces, blanched
• 4 cherry tomatoes, halved

Dressing

• 6 tablespoons curds
• 8 tablespoons cream
• 4 tablespoons spring onion greens, finely chopped
• 2 tablespoons celery, finely chopped
• salt to taste

Procedures

1. Combine all the ingredients in a large bowl and chill.
2. Just before serving, add the dressing and toss the salad well.
3. Serve immediately.
4. Tip: you can use any vegetable combination of your choice like baby corn, peas, carrots etc.
5. After you blanch the vegetables, immerse them in cold water so that they retain their original colour.