Ingredients
1 tsp salt
3 tbsp powdered sugar
1 tsp mustard powder
1 tsp black pepper powder
3/4 cup salad oil
1/3 cup white vinegar
1 garlic clove, chopped
Method
1. Combine the ingredients in a jar, cover and shake vigorously to blend.
Salad
Potato And Apple Salad
Ingredients
2 potatoes, boiled
1 head lettuce
1 small cucumber
2 apples
3/4 cup cooked corn (optional)
3/4 cup shredded red cabbage (optional)
few sliced spring onions
French Dressing
How to proceed
1. Place the cubed potatoes, cucumber, apples and corn in a bowl.
2. Add lettuce leaves and red cabbage
3. Keep in the fridge to chill.
4. Just before serving, pour the dressing on top and decorate with spring onion rings.
Steamed Vegetable Salad
Steamed and Chilled Vegetable Salad
Ingredients
All vegetables of your choices – Broccoli, Onion, Cauliflower, Carrot, french beans, peas etc.
2 tbsp. Vinegar
½ tsp. garlic (crushed)
1 tsp.dried basil leaves
1 tsp. dried oregano leaves
1 tsp. red chilly flakes
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp Olive oil
How to proceed
Steam all vegetables, but they should be crisp. Rinse these vegetables under cold water. Put them in a large bowl. In another bowl mix all ingredients for the dressing and pour it into vegetable bowl. Serve chilled.
Zucchini and Vegetable Salad
Ingredients
- 2 handfuls of spinach leaves
- 1 zucchini, sliced
- ½ sliced red and yellow pepper
- 1 cucumber cut in cubes
- 2 sliced radishes
- 1 sliced carrot
- 3 tbsp. sunflower seeds
- A dash of salt & ¼ tsp. chili powder
- ½ tsp.crushed garlic
- 2 tsp.Olive oil
- lemon pepper or 1 tblsp. Italian dressing
Method
- Put sliced zucchini in a zip lock bag, & season with oil, garlic, salt and chili powder
- Shake bag to distribute seasoning
- Then lay zucchini flat on a microwave-proof plate. Microwave on high for 3 minutes
- Allow to cool
- Mix with the other salad ingredients on a platter and add zucchini on the sides
- Add dressing or serve on the side for individual taste
Chickpea Salad with Mint Dressing
Ingredients
1 cup Kabuli chana (white chickpeas), soaked overnight
2 firm tomatoes, cubed
4 spring onions with greens
1 cup cucumber cubes
salt to taste
For the mint dressing
1/2 cup chopped mint leaves
1/2 cup chopped coriander
2 tbsp low-fat curd
salt and black pepper powder to taste
Method
For the dressing
Combine all the ingredients and blend into a smooth purée in a blender. Refrigerate.
For the salad
1. Drain and wash the soaked Kabuli chana. Pressure cook the Kabuli chana for 3 to 4 whistles till they are soft. Cool completely.
2. Combine the Kabuli chana with the remaining ingredients for the salad.
3. Add the dressing and mix well.
4. Serve chilled.