 |
|
Munch into crunchy
salads NUTRITIOUS and crunchy salads are relished by all. Salad is the best way to utilise the nutritious value of fruits and vegetables. These are an excellent choice if you have set a target weight to lose this summer and for the less calorie conscious a variety of dressings make these a tasty treat. So switch to the raw power of salads this summer. Crunchy chicken banana salad Ingredients Boneless 200 gms chicken Apples 2 Bananas 3 Lime rind 1 tsp Lemon juice 1 tbsp Celery 3 sticks Small onions 6-8 |
|||||||||||||||||||||||||||||
|
Mayonnaise 1 cup Thick curd 1 cup Chopped 1 cup walnuts Oil for shallow frying Method Clean and wash chicken pieces. Brush with lemon juice and sprinkle salt. Keep for 25-30 minutes. Shallow fry in a pan till crisp and browned (stirring all the time). Drain on absorbent paper and keep aside. Peel the onion and shallow fry for 2-3 minutes till transparent. Wash the apples and cut them into cubes and slice the bananas. Chop the celery and parsley In a serving bowl, mix together all ingredients except walnuts. Sprinkle nuts on the top and serve. Layered salad Ingredients
Cucumber 1 large Tomato 1 large Carrot 1 large Onion 1 large Salad leaves 1 bunch Spring onions 1 bunch Beet root 1 small Cabbage 1 small Juice of 1 lemon Salt, pepper (freshly ground) and powdered sugar to taste. Method Steam beet root in pressure cooker, allow one whistle. Peel and slice into thin rounds. Chop separately cabbage, celery and spring onions, thinly. Keep whole 6-7 salad leaves. Place all in separate bowls of chilled water for half an hour in fridge till crisp. Grate separately cucumber and carrot with a large-holed grater. Place similarly as above. Chop onion and tomatoes finely. Rinse a transparent glass bowl with cold water. Stick the beet root slices around the inner wall of the bowl, evenly spread the tomatoes at the bottom of bowl without dropping beet root. Sprinkle salt and pepper. Drain spring onions. Spread over tomatoes. Sprinkle salt and pepper. Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot. Sprinkle lemon juice, garnish with celery leaves. Serve chilled. Coleslaw Ingredients Cabbage 4 cups Apples 2 Pineapple 1 can chunks in juice Green grapes 1/2 cup Red grapes 1/2 cup For dressing Mayonnaise 1 cup Sour cream 1/2 cup Lemon juice 4 tsp Sugar to taste Salt, pepper and ground cinnamon to taste Method Shred cabbage finely, place in a covered bowl or plastic bag and chill. Blend mayonnaise, sour cream, sugar, lemon juice, salt, pepper and cinnamon. Chill. Drain pineapple well, wash grapes and add to pineapple; chill. Just before serving, wash, core and slice apples into thin slices, then in half again. Mix apples along with grapes and pineapple into cabbage. Toss to blend well. Add dressing and toss to coat. Cheesy tomato salad Ingredients Tomatoes 4-5 Basil leaves 8 Olive oil 2 tsp Mozzarella 1 cup cheese Dash of pepper Method Slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per tomato. Arrange 2-3 slices on each salad plate. Sprinkle the grated mozzarella cheese on top of each tomato. Cut fresh basil leaves into strips and top each tomato with basil. Drizzle olive oil over the tops and add a dash of pepper. Veggie see-through Ingredients
Gelatin 2 tsp Water 2 1/2 cups Carrot, 2 cups cabbage, celery (finely chopped) Green chilly 1 Mint leaves 2-3 sprigs Cucumber 1 Tomato 1 Salt, sugar, pepper to taste. Method Take half cup water in a small bowl. Sprinkle gelatin on it. Allow to soak as it is for 5 minutes. Hold the bowl over very low flame and stir gradually till the gelatin dissolves and the liquid is clear. Do not boil. Add to the remaining water and stir well till clear. Set in a rinsed wet glass bowl or jelly mould. Mix all other ingredients and toss together except cucumber and tomato slices. When the gelatin is thick but unset, add the prepared salad and stir in gently.Set till firm. Just before serving, unmould by dipping the bowl in hot water for a few seconds and invert on plate. Decorate ring and top of the mould with cucumber, tomato slices and chopped coriander. Japanese salad dressing Ingredients Red miso 3/4 cup Sugar 3 tbsp Mirin 3 tbsp (Japanese rice wine) Hot water 2 tbsp Soy sauce 2 tsp Sesame oil 1/4 tsp Sesame seeds 1tbsp Carrot 1 Lettuce 1 bunch Method Combine miso and sugar add rice wine, water, soy sauce, sesame oil, and toasted sesame seeds. Stir until well blended. Serve over lettuce and carrot slices. Toss to coat well. Buttermilk dressing Ingredients Extra-virgin 3 tbsp olive oil Lemon juice 2 tbsp Buttermilk 5 tbsp Parsley 2 tbsp Method In a small bowl, whisk
together the olive oil and lemon juice. Whisk in the buttermilk and
coarsely chopped parsley. The dressing will keep, covered, in the
refrigerator for three to four days.
|
 |
 |
