The Colorful Beauty, Salad      

Make a colourful salad with a head of lettuce or create a mixed salad with different types of greens like leaf lettuce or spinach .
•Add chopped tomatoes, celery, spring onions, sliced cucumbers and sliced radishes
•Toss in chickpeas, beans or lentils to add protein and flavor.
•Add walnuts, cashews or peanuts for added crunch
•Chop cheddar cheese into cubes and add to the salad. You might mix in grated mozzarella cheese. If you like a creamier cheese, then add a few teaspoons of cottage cheese or flavored cream cheese.
•Be creative. Throw in macaroni or pasta pieces for texture and flavor. Add sunflower seeds, chow mein noodles or bacon bits for a tastier salad.
•Turn your salad into a full meal. Add meat, tuna, tofu or chicken to turn a side dish into a main dish. Then combine a variety of vegetables like cauliflower, broccoli, carrots, zucchini and peppers. Toss the vegetable combination into the salad.
•Top off your salad by sprinkling on a home-made dressing (olive oil is very good for you when not heated), balsamic vinegar or fresh-squeezed lemon juice. For a different taste, throw in some fresh spices like dill, oregano, basil or garlic 
     Capsicum And Cucumber Salad

  • Green capsicum, cut into 1/2 inch pieces
  • 1 medium - Cucumbers,cut into 1-inch cubes peeled and
  • 2 medium - bread,cut into triangles
  • Tomato,cut into ½ inch cubes
  • Lettuce ,torn - 1 cup
  • Fresh parsley, finely chopped - 1/4 cup
  • Fresh mint leaves, chopped - 1/4 cup
  • Dressing - Olive oil -2 tablespoons
  • Lemon juice - 2 tablespoons
  • Salt - to taste
  • Black pepper powder - 1 teaspoon
  • Garlic, chopped - 1 tablespoon
  • Oregano - 1/2 teaspoon
  • Method

    Heat a non-stick tawa, place the  bread triangles on it and toast till golden brown and crisp. Break into small pieces and set aside. To make the dressing, combine the olive oil, lemon juice, salt, black pepper powder, garlic and oregano in a deep bowl. Mix well.

    Put the cucumber, capsicum, tomato, lettuce, parsley and mint leaves into another bowl and mix well. Add the dressing and toss to mix. Chill in the refrigerator. Add the bread pieces and mix well. Serve immediately.

         Chicken And Corn Salad

  • Chicken,boiled -2 cups
  • Sweet Corn,boiled - 2 cups
  • Tomatoes,diced - 3 medium
  • Green capsicums,diced - 2 medium
  • Onions,sliced - 2 medium
  • Mayonnaise - 1 cup
  • Honey - 2 tablespoons
  • Salt to taste
  • Red chilli flakes - 1 teaspoon
  • Crushed black peppercorns - 1 teaspoon
  • Lettuce,shredded for garnish
  • Method

    In a bowl, combine chicken, corn, tomatoes, capsicum and onion. Mix and chill in the refrigerator.In a small bowl, mix the mayonnaise, honey, salt, red chilli flakes and crushed peppercorns. Pour over the chilled vegetables and toss well.Serve chilled on a bed of shredded lettuce.

         Banana and Cucumber Salad

  • 3 bananas
  • 3 cucumbers, cubed
  • 2 tsp lemon juice
  • 2 green chillies, finely chopped
  • 3 tbsp roughly chopped peanuts
  • 2 tbsp chopped coriander (dhania)
  • 2 tbsp freshly grated or flaked coconut
  • 1 1/2 tsp sugar
  • salt to taste
  • Method

    Peel and cut the bananas into cubes. Mix with the cucumber. Immediately add the lemon juice and mix well. Add the remaining ingredients and chill for 30 minutes. Serve cold.

         Chatpati Moong Daal

  • Readymade fried moong dal -1 1/2 cups
  • Moong sprouts - 1/2 cup
  • Onion ,finely chopped - 1 small
  • Cucumber,finely chopped - 1 small
  • Raw mango,finely chopped - 2 tablespoons
  • Tomato,finely chopped - 1 small
  • Red chilli powder - 1/2 teaspoon
  • Chaat masala - 1/2 teaspoon
  • Crushed roasted peanuts - 2 tablespoons
  • Lemon juice - 1 tablespoon
  • Salt - to taste
  • Coriander leavesfinely chopped – 2 tablespoons
  • Mint leaves,torn - 8-10
  • Method

    Mix moong dal, moong sprouts, onion, cucumber, raw mango and tomato in a large bowl. Sprinkle red chilli powder, chaat masala and crushed peanuts and mix. Add the lemon juice and salt. Mix well. Garnish with coriander leaves and mint leaves and serve immediately.

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