Garden Salad - cooking recipe

Ingredients

4 cucumbers
2 potatoes
2 tomatoes
2 onions
1/2 capsicum, finely cut
1 grated carrot
1/4 head cabbage, finely chopped
200 g corn
50 g unsalted peanuts
5 sprigs fresh coriander
6 sprigs of fresh mint
For the Dressing
1/2 cup thousand island dressing
2 teaspoons Worcestershire sauce
2 teaspoons olive oil
2 teaspoons lemon juice
1 teaspoon sugar
2 teaspoons salt
1 teaspoon pepper

Preparation

Cut the cucumbers with the peel. Cut in lengthwise in half and then chop into small pieces.
Boil the potatoes. Don't cook them completely. Remove from boiling water and cool. It peels easily if kept in refrigerator for sometime. Cut into small cubes.
Cut tomatoes into small squares.
Cut onion in rings.
Boil the corn with little salt.
Roast the peanuts in microwave for 1 minute on high. Rub the peanuts between your palms when cool to remove the cover. Crush the peanuts a little.
Chop corriander and mint leaves.
Mix all the ingredients along with capsicum, carrot and cabbage together in a big bowl and keep in fridge.
Now for the dressing: mix the ingredients and pour over the salad and mix well. Mix the dressing about 20 mins before you serve.
Enjoy!