LUNCHEON SALAD

LUNCHEON SALAD
Boiled boneless chicken and fresh vegetables tossed in mayonnaise and french dressing

Servings : 4

INGREDIENTS
Boneless chicken, cubed and boiled300 grams

Red apple 2

Celery, trimmed 4 stalks

Dark green cucumber 4

Processed cheese, cut into thick strips 100 grams

French Dressing 3 tablespoons

Mayonnaise 1 cup

Lettuce 1

Red radish 5

METHOD
Shred the chicken and set aside. Peel the apples and slice thinly. Soak in two cups of lightly salted water. Drain and set aside.Cut the celery into two-inch pieces. Slice thinly and soak in two cups of iced water. Drain and set aside. Soak the cucumbers in two cups of iced water. Wipe dry. Cut into two-inch pieces, then into strips. Place the apples, celery, cucumbers, shredded chicken and cheese in a bowl. Pour the French dressing over and toss to mix. Add the mayonnaise and mix well. Line a chilled salad bowl with the lettuce leaves. Spoon the salad into it and garnish with radish roses. serve immediately.

Recipe Tip :
You can substitute apples with boiled potato cubes.

RED ONION TOMATO AND PASTA SALAD

RED ONION TOMATO AND PASTA SALAD
A delicious healthy salad of pastas, red onion and tomato toss in olive oil and red wine vinegar.
Preparation Time : 15 minutes
Cooking Time : 5-10 minutes

INGREDIENTS
Onion , thinly sliced 1 large

Tomatoes, quartered 4 medium

Pasta , in different shapes and cooked al dente3 cups

Yellow capsicum, roasted 1

Zucchini, sliced 2 small

Salt to taste

Fresh basil leaves to garnish

For dressing

Olive oil 4 tablespoons

Red wine vinegar 1 1/2 tablespoons

Dijon mustard 1 teaspoon

Castor sugar (caster sugar) 1/4 teaspoon

Salt to taste

Black peppercorns, crushed 12-15

Fresh basil leaves, torn 1/2 cup

METHOD
Cool the capsicum, peel and slice into strips ( see page…). Blanch the zucchini and refresh in cold water. Mix together all the ingredients for the dressing. Drain the pasta well and transfer to a large serving bowl. Add the dressing and toss well. Add the capsicum, zucchini, onion and tomatoes; toss well to mix. Cover the bowl and leave to stand at room temperature for about thirty minutes to allow the flavours to develop. Serve, garnished with sprigs of basil.

Tuna Salad

Tuna Salad

Ingredients:
1 can tuna, drained and flaked
5 big potatoes
1/4 cup chopped onion
2 hard boiled eggs
1 tomato, chopped finely
2 tbsp chopped celery

Mix together for dressing:
3 tbsp salad oil
1 tbsp vinegar
1 tbsp lemon juice
3 tbsp mayonnaise
Salt as per taste
Pepper powder as per taste

For Garnish:
1 tomatoes, sliced
2 tbsp chopped celery

Method:
Boil potatoes in salted water
Cool, peel and make into thin slices
Slice 1 hardboiled eggs
Chop 1 hard boiled eggs
Mix together chopped eggs, tomatoes and onion
Make two equal halves of potatoes slices, egg-tomato mixture, dressing and tuna
In a salad dish, layer it with half potato slices
Top it with 1/2 of flaked tuna and then 1/2 of egg-tomato mixture
Sprinkle 1/2 of celery
Pour 1/2 of dressing
Repeat the procedure from step 7 - 11 with the remaining 1/2 of the ingredients
Chill it for 1 hour.
Garnish with sliced tomatoes and celery before serving

Crab Salad

Crab Salad

Ingredients:
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
250 gms crabmeat (pre-boiled)
1 cup mayonnaise

Method:
In a medium skillet, saute the green pepper and onion in the 3 tablespoons of butter, for 3 minutes.
Stir in the crabmeat and saute for another 3 minutes. Remove from heat and put mixture into a mixing bowl.
Stir in Mayonnaise. May be served warm or cold.
To make the salad even more interesting, you can add Iceberg lettuce (tear into rough pieces), a cucumber chopped fine, and baby corn, boiled and chopped medium.

SPROUTED MOONG SALAD

SPROUTED MOONG SALAD

Ingredients:
1 cup Steamed Sprouted Moong
1 Onion chopped
1 Tomato chopped
salt to taste
Red chili powder to taste
11/2 tsp. lemon juice
1/4th tsp. roasted cumin (Jeera) powder
Finely chopped coriander leaves
1/2 tsp. grounded sugar (optional)


Preparation:
Wash and drain sprouts.
Add Onion, tomato and other ingredients.
Mix well.
Garnish with coriander.

Note: Other sprouted lentils can also be used in place of moong.

FOUR BEAN SALAD

FOUR BEAN SALAD
Nutritious bean salad.
Preparation Time : 30-40 minutes
Cooking Time : 10 minutes
Servings : 4

INGREDIENTS
White cow beans(chowli/lobia), soaked 1/4 cup

Red kidney beans (rajma), soaked 1/4 cup

Green gram (sabut moong), soaked 1/4 cup

Salt to taste

French beans, 1/4 inch pieces 10

Lemon juice 3 tablespoons

Fresh coriander leaves, chopped 1/2 medium bunch

Fresh mint leaves, chopped 1/4 medium bunch

Green chillies, chopped 2

Chaat masala 11/2 teaspoons

Onion , 1/4 inch pieces 1 medium

METHOD
Boil the three soaked beans separately in one cup of salted water each till soft. Drain and let them cool.Boil French beans in one cup of salted boiling water till done. Drain immediately (you may reserve the cooking liquid for some other recipe) and refresh with cold water. Dilute lemon juice with equal amount of water. Stir in chopped coriander leaves, mint leaves, green chillies and chaat masala. Shake well and refrigerate the dressing for at least an hour. Mix all the cooked beans with diced onion and add the dressing. Toss the salad to evenly mix the dressing and serve cold.