Archive for the ‘Salad’ Category

Carrot lettuce and dates salad

Friday, March 1st, 2019
  • Grated carrot
  • Iceberg lettuce – cut lengthwise
  • few de-seeded chopped dates

Mix all ingredients and add lemon juice olive oil and ground pepper for dressing. Serve fresh.

Panzanella (Italian Bread Salad)

Tuesday, August 11th, 2015

IMG_2375Ingredients
1 loaf  bread
2 to 3 large tomatoes
1/2 large cucumber
1 medium red or yellow bell pepper
1/2 medium onion
1/2 cup extra-virgin olive oil
1/4 cup vinegar
1/2 teaspoon salt
Pepper, to taste
1/2 cup thinly sliced basil

Instructions

Slice the bread into 1-inch cubes: Slice or tear the bread into roughly 1-inch cubes.

Dry the bread: bake in a 300°F oven until hardened on the outside but still slightly soft in the middle, 15 to 20 minutes, stirring once or twice during baking.

Chop the vegetables: Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

Make the vinaigrette: Combine the olive oil, red wine vinegar, salt, and a few grinds of fresh pepper in a jam jar. Shake vigorously. Alternatively, combine ingredients in a small bowl and whisk to combine.
Combine the salad in a bowl: Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to thoroughly combine.

Let the salad sit for 1/2 hour to 4 hours: Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so the juices and vinaigrette are evenly distributed.

Add basil and serve: Just before serving, stir in the basil. This salad is best eaten the day it’s made.

Peanut chaat with curd

Tuesday, August 11th, 2015

Peanut-chaatIngredients

1 cup boiled peanuts
1/2 teaspoon turmeric powder
1 small tomato, finely chopped
1 small english cucumber, diced
1 small green chilli, minced
2 tablespoons fresh lemon juice
1 teaspoon chaat masala
1/2 teaspoon cumin powder
1 teaspoon sugar
1/2 teaspoon salt

Ingredients For Spiced Yogurt

1 cup thick yogurt
1/2 teaspoon pepper powder
1/4 teaspoon salt
1/2 teaspoon dry mixed herbs

To begin making Peanut Chaat With Spiced Yogurt, first prepare the spiced yogurt.

Add all the ingredients under “For Spiced Yogurt” into a bowl. Whisk well until mixed, cover and refrigerate for half an hour.

In another medium bowl combine boiled peanuts, turmeric powder, chopped tomato, diced cucumber, salt, green chilli, chaat masala, cumin powder, sugar and lemon juice. Stir well.

To serve the Peanut Chaat, spread a layer of spiced yogurt as a base in a wide bowl. Scoop the peanut salad on to it and serve.

Fruit and Vegetable Salad with Apple Dressing

Monday, July 20th, 2015

Ingredients
1/2 cup papaya cubes
1/2 cup cucumber cubes
1/2 cup chopped spring onions (whites and greens)
1 cup lettuce leaves, torn into small pieces
1/2 cup capsicum cubes

To Be Blended Into A Smooth Apple Dressing
3/4 cup apple cubes
1 tsp lemon juice

Method

Combine all the ingredients in a deep bowl.
Just before serving, add the apple dressing and toss well.
Serve immediately.

Melon-orange-papaya salad

Tuesday, May 12th, 2015

Ingredients

4 cups watermelon, muskmelon and papaya (scooped)
½ cup orange segments
2 tablespoons chopped celery

Dressing

2 tablespoons honey
4 tablespoons orange juice
¼ teaspoon grated ginger

Method

Mix the fruits in a bowl. Blend the honey and orange juice; add the ginger. Pour over fruits as dressing.

Cucumber and peanut salad

Tuesday, May 12th, 2015

Ingredients
1 1/2 cups cucumber cubes
1/2 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania) (optional)
2 tbsp freshly grated coconut
1/2 tsp sugar
1/2 tbsp lemon juice
rock salt to taste

Method

Combine all the ingredients in a deep bowl and mix well.
Serve immediately or refrigerate for an hour and serve chilled.

Lettuce, Orange and Spinach Salad

Tuesday, May 12th, 2015

Ingredients

For The Salad
2 cups iceberg lettuce , torn into pieces
3/4 cup orange segments
1 cup roughly chopped spinach (palak)
1 cup bean sprouts
1/2 cup chopped spring onions (whites and greens)

To Be Mixed Into A Dressing
1 tbsp lemon juice
1 tsp olive oil
salt and freshly ground black pepper (kalimirch) to taste

Method

Combine all the salad ingredients in a deep bowl and mix well.
Add the dressing and toss well.
Serve immediately.

Orange Tabbouleh

Tuesday, May 12th, 2015

Ingredients

1 cup dalia
1 tbsp grated orange peel
2 spring onions with greens , finely chopped
1 tomato , cubed
1/2 cup finely chopped parsley
1 tsp lemon juice
2 tsp olive oil
1/4 tsp sugar substitute
1 1/2 cups orange segments
salt to taste

Method

Cook the broken wheat in 1½ cups of water for 10 minutes till it is tender.
Drain and pour cold water over the broken wheat to cool. Drain again and keep aside.
Combine all the ingredients in a bowl and mix well.
Refrigerate for at least 1 hour before serving.

French beans salad

Tuesday, October 30th, 2012

Ingredients
200 grams fresh tender french beans
water
salt as requird

Dressing – shake up the following in a jar

2 garlic pods, peeled, smashed, chopped fine
1 tbsp fresh lemon juice
2 tbsp olive oil
1 tsp English mustard
1/2 tsp salt

Directions

  •     Bring the water to boil with 1 tsp salt.
  •     Meanwhile wash beans well. Top and tail them. Cut diagonally in half to make spears.
  •     Add to water and boil for 4-5 minutes until half cooked yet crisp.
  •     Drain. Wash drained beans in cold water and drain again.
  •     Just before serving, toss beans well with dressing.

Sweet Corn and Kidney Bean Salad

Sunday, May 13th, 2012

Ingredients

1 cup chick peas
1 1/2 cups cooked rajma (kidney beans)
1 1/2 cups boiled sweet corn
1 spring onion, chopped
cucumber
shredded lettuce

For the dressing
3/4 cup thick curd
chopped green coriander
chopped mint leaves
green chillies
sugar & salt

How to proceed

Combine all the salad ingredients in a bowl and refrigerate.
Just before serving, add the dressing as required and toss.