Ingredients:

Apples                                 2-3 medium

Pineapple chunks                 1 cup

Potatoes                             2-3 medium

Carrots                               2 medium

Peas                                   1 cup

Salt                                     as per taste

White Pepper Powder          1 teaspoon

Sugar                                 1 tablespoon

Lemon Juice                       2 tablespoon

Mayonnaise                        1 cup

Fresh Cream                       ½ cup

Ingredients for Mayonnaise:

Egg Yolks               2

Salt                       ¼ teaspoon

White Pepper Powder ½ teaspoon

Mustard Powder     ½ teaspoon

Sugar                    1 teaspoon

Vinegar or lemon Juice 2 tablespoon

Cooking Oil

Garnish:

Roasted Raisins      ½ cup

Walnuts                 ½ cup

Method:

For the mayonnaise, lightly bet egg yolks in a bowl with salt, white pepper, sugar and mustard. Pour Cooking oil a little at a time, beating continuously. Lastly, add vinegar and beat until thick. Refrigerate fro some time. Cut all the vegetables & fruits in equal sized cubes. In 1 litre boiling water, cook each vegetable separately on high heat for 3-5 minutes, drain and refresh with cold water. Mix all the fruits and vegetables with lemon juice, slat, white pepper and sugar. Whip cream, mix with mayonnaise and add to the fruits and vegetables. Mix will and refrigerate.

Presentation:

Shift the salad to a bowl layered with lettuce leaves. Garnish serve chilled.

Tip:

For this salad, chunks of boiled chicken or hunter beef can also be used.