Salad Recipes - Page 2
Broccoli, Bean Sprouts and Green Peas Salad Recipe
Ingredients
1. Broccoli florets (2c)
2. spring onion (3)
3. green peas (1c)
4. bean sprouts (2c)
For dressing:-
1. Powdered sugar (2tsp)
2. salad oil (2tbsp)
3. lemon juice (2tbsp)
4. pepper (1/4tsp)
5. soya sauce (1tbsp)
6. sesame seeds (for garnish)
Method of preparation:-
1. Take a pot, boil water in it with salt. Cook broccoli in it for about 1 minute. Drain it and then put it at once in cold water. Keep it for 10 to 15 minutes and then drain it and keep it aside.
2. Now cook the green peas in boiling salted water for about 3 to 4 minutes. Then drain the peas and put them at once in cold water. Keep them for about half an hour and then drain them.
3. Take bean sprouts and put them in cold water. Keep them for about 10 minutes and then drain them.
4. Take a bowl, put bean sprouts, green peas, broccoli and spring onions in it. Keep the bowl in the refrigerator.
5. Take a bowl, add all the ingredients of dressing in it and mix them well. Add the dressing in the salad and mix it well just before serving it. Sprinkle the sesame seeds on the top of cold salad and then serve it.
Number of servings – 6
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Baked Potato Salad Recipe
Ingredients
1. Bacon (1/2 pound)
2. potatoes (8)
3. mayonnaise (1c)
4. processed American cheese, sliced (1 pound)
5. sliced black olive (1/4c)
6. salt and pepper (to taste)
7. chopped onion (1/2)
Method of preparation:-
1. First heat the oven to 325 degrees F. Take a baking dish of 9 *13 inch and grease it. Take a large pot, boil water in it by adding salt in it. Add potatoes in it and cook them for about 15 minutes until they get soft.
2. Now drain the potatoes, keep them to cool and then cut them into slices if about ¼ inch. Take a frying pan, cook bacon in it over medium high heat until it turns lightly brown in color. Take out the bacon from the pan, chop it and then keep it aside.
3. Take a bowl, mix potatoes, mayonnaise, onion, cheese, salt and pepper in it. Mix them well and then pour them into the greased baking dish. Spread the bacon and olives on top.
4. Place the dish in oven and bake it at 325 degrees f for about 1 hour. Then take out the dish from oven and keep it to cool slightly. Now the salad is ready to serve.
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Mixed Non Veg. Salad Recipe
Ingredients
1. Prawns (2)
2. chicken breast (1)
3. black olives (2)
4. fresh basil (1sprig)
5. all dried ham (3rashers)
6. vinaigrette (10ml)
7. grain mustard (1/2tsp)
8. cherry tomatoes (2)
9. lemon juice (for seasoning)
10. salt and pepper (to taste)
11. lettuce leaves (a few)
Method of preparation:-
1. Take chicken breast, roast it and then cut the chicken into 4 to 5 pieces. Keep the chicken slices aside. Boil the prawns and then season them with lemon juice, salt and pepper.
2. Take a serving salad dish; place the seasoned prawn, roasted chicken, ham with basil and lettuce on it. Decorate the salad with cherry tomatoes and olives.
3. Take grain mustard and mix it with vinaigrette and then sprinkle this mixture over the non-veg. salad. Now the salad is ready. Serve it on the lettuce leaves.
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Summer Salad Recipe
Ingredients
1. Boiled baby corn (50gms)
2. mushrooms (75gms)
3. blanched broccoli (100gms)
For yogurt dressing:-
1. Hung yogurt (75ml)
2. fresh cream (5ml)
3. chopped garlic (10gms)
4. salt and pepper (to taste)
For garnish:-
1. Parsley sprigs
2. asparagus tip
3. carrot leaf
4. tomato cut into shape of flower
Method of preparation:-
1. Take broccoli, cut it into florets. Slice the baby corn and mushrooms in a bowl. Add seasoning in it and mix it well.
2. Take a salad bowl; place the fresh lettuce in it. Now put the salad on the lettuce leaves. Decorate the salad with tomato flower, parsley sprigs, asparagus tips and carrot leaves.
3. Take a small bowl, mix the dressing ingredients in it and then pour the dressing over the salad. Then dust the chopped parsley over the dressing. Now the salad is ready to serve.
Number of servings – 2
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Chickpea Couscous Salad Recipe
Ingredients
1. Coarsely chopped mixed dried fruit like apricot and golden raisins (8 oz)
2. canned chickpeas, drained (20 oz)
3. cayenne pepper (1tsp)
4. salt (1tsp)
5. finely chopped fresh thyme (4sprigs)
6. lime juice (4tbsp)
7. crushed elephant garlic (2large cloves)
8. red lettuce leaves (8)
9. sunflower oil (1tbsp)
10. shredded watercress (1bunch)
11. cubed edam cheese (4oz)
12. precooked tender couscous, drained (14 oz)
Method of preparation:-
1. Take a bowl, mix red lettuce leaves, lime juice, sunflower oil and watercress in it. Take a serving dish; place the lettuce salad on it.
2. Take a large bowl; add couscous, lime juice, dried fruit, chickpeas, elephant garlic, thyme, cayenne pepper, Edam cheese and salt in it. Mix all these ingredients properly.
3. Now put the chickpea mixture over the lettuce salad. Now keep the salad in refrigerator for ½ an hour to chill. Salad is ready to serve. Serve it with soft buttered rolls.
Number of serving – 4
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Hamburger Special Pasta Salad Recipe
Ingredients
1. Leftover grilled hamburger patties, diced (4oz)
2. rigatoni pasta, cooked al dente (8oz)
3. finely chopped onion (1)
4. Balkan yogurt (2c)
5. fresh roma tomatoes, diced (2oz)
6. finely crushed elephant garlic (1large clove)
7. parsley sprigs (to garnish)
8. Raddichios leaves (to serve)
9. finely chopped fresh basil (1tbsp)
10. salt (1tsp)
11. black pepper (1tsp)
Method of preparation:-
1. Take a serving dish, place the raddichio leaves on it and keep it aside. Take a large salad bowl; add rigatoni pasta, onion, tomatoes and hamburgers chunks in it.
2. Take a small bowl to prepare dressing by mixing yogurt, basil, black pepper, salt and garlic in it. Now pour the dressing over the salad and mix it well.
3. Transfer the salad from the bowl to the raddichio leaves place on serving dish. Then keep the salad in the refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.
Number of servings – 4
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Sweet Potato and Banana Salad Recipe
Ingredients
1. Thickly sliced bananas (2)
2. sweet potatoes (450gms)
3. green bell pepper (1)
4. red bell pepper (1)
5. garlic clove (1)
6. lemon juice (1tbsp)
7. butter (50gms)
8. thick slices white bread crust removed and sliced (2)
9. salt and pepper (to taste)
For dressing:-
1. Olive oil (2tbsp)
2. lemon juice (2tbsp)
3. chopped fresh chives (2tbsp)
4. clear honey (2tbsp)
Method of preparation:-
1. Take a saucepan, boil water in it and then cook sweet potatoes in it for about 10 to 15 minutes until they get soft. Then drain them and keep them aside.
2. Take a frying pan, melt butter in it. Add garlic, lemon juice and bell peppers in it and cook them for about 3 minutes by stirring. Then put the banana slices in the pan and cook them for 1 minute.
3. Take out the banana slices from the pan and mix them to the sweet potatoes. Then cook the bread cubes in the frying pan for about 2 minutes until they get golden brown from all sides. Mix the dressing ingredients in a pan and heat them.
4. Take serving dish, place the potato mixture on it and add salt and pepper according to taste. Now pour the dressing over the salad. Now the salad is ready. Serve it immediately.
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Creamy Mushroom Pasta Salad Recipe
Ingredients
1. Wild mushrooms (porcini, oyster enoki) sliced (8oz)
2. Balkan yogurt (2c)
3. whole wheat pasta bows, cooked al dente (8oz)
4. turmeric (1tsp)
5. salt (1tsp)
6. finely crushed, elephant garlic (1large clove)
7. black pepper (1tsp)
8. parsley leaves to garnish
9. raddichio leaves (to serve)
Method of preparation:-
1. Take a serving dish, place the raddichio leaves on it and then keep it aside. Take a large salad bowl, put porcini mushrooms, enoki mushrooms and oyster mushrooms and pasta in it. Mix these entire well.
2. Take a small bowl; prepare dressing in it by mixing yogurt, black pepper, turmeric, salt and garlic in it. Then pour the dressing over the salad and then mix it properly.
3. Now transfer the salad with spoon on the raddichios leaves place on serving dish. Keep the salad in refrigerator for about ½ an hour to chill. Decorate the salad with parsley sprigs before serving.
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Stir Fried Vegetable and Squid Pasta Salad Recipe
Ingredients
1. Mixed stir fried vegetables like celery slices, mangetout, water chestnuts, baby corn cobs, cherry tomatoes (5oz)
2. fusilli pasta, cooked al dente (8oz)
3. finely crushed elephant garlic (1large clove)
4. black pepper (1tsp)
5. salt (1tsp)
6. hoisin sauce (1tbsp)
7. ginger (1tsp)
8. Balkan yogurt (2c)
9. stir fried whole baby squid (4oz)
10. parsley sprigs (to garnish)
11. raddichio leaves (to serve)
Method of preparation:-
1. Take a serving dish, place the raddichio leaves on it and then keep the dish aside. Take a large salad bowl; add cooked pasta, slices of celery, baby squid, water chestnuts, baby corn cobs, mangetout and tomatoes in it. Mix all these ingredients well.
2. Take a small bowl to prepare dressing in it by mixing yogurt, black pepper, garlic, ginger, salt and hoisin sauce in it. Now pour the dressing over the salad and mix it well.
3. Now transfer the vegetable and squid salad on raddichios leaves place in a serving dish. Keep the salad in refrigerator to chill. Decorate the salad with parsley sprigs before serving.
Number of servings – 4
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Paradise Salad Recipe
Ingredients
1. Washed watercress (2bunches)
2. fresh blue berries or raspberries (2c) or package of frozen berries (12 oz)
3. white vinegar (4tbsp)
4. black pepper (1tsp)
5. Dijon mustard (1tbsp)
6. sugar (2tsp)
7. passion fruit (4) or Kiwi fruit (2)
8. seeded and chopped cucumber (1)
9. cherry tomatoes, red and yellow (1pound)
10. heads of lettuce (1 to 2)
Method of preparation:-
1. Take watercress, break it into sprigs then take lettuce leaves and slit them into small pieces. If you want to use frozen berries in salad then first defrost them and then drain them.
2. Take tomatoes and cut them into halves. Take passion or kiwi fruit, take out the pulp from the fruit and then mash it. Now take a salad bowl, mix berries and all salad vegetables in it.
3. Mix all the remaining ingredients with mashed fruit pulp in a bowl. Now spread this mixture over the salad in a salad bowl and then mix it gently. Now the salad is ready to serve.
Number of servings 8
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