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Simply salads
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CUISINE It’s time for some colour on your plate. Stay cool and slim with these salads
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TOSS AWAY Eat healthy
What is it about a vegetable salad that practically shouts, “summer is here”? The mercury has been edging past a hundred degrees lately and a salad is a great way to stay chill and stay full. Make a salad for a snack, a meal or for desser
t and crunch away.
Spicy Mexican salad
Ingredients:
Boiled sweet corn kernels: 1 cup
Boiled red kidney beans (rajma): 1 cup
Small onion, cut fine: 1
Green capsicum, cut fine: 1
Chicken sausages, cut small: 6
Crushed tortilla chips, a handful
Dressing:
Chilli sauce: 2 tsp
Tomato ketchup: 1 tsp
Lemon juice: 1 tsp
Fresh red chilli, cut into thin slivers: 1
Salt: a pinch
Method:
Place the corn, kidney beans, onion, capsicum and sausages in a bowl. Toss lightly to mix. For the dressing, mix together the chilli sauce, tomato ketchup, lemon juice, red chilli and salt in a small bowl. Just before serving, spoon the dressing over the salad and toss well to mix. Serve sprinkled with crushed tortilla chips.
Chef’s salad
Ingredients:
Head of iceberg lettuce: 1
Hard-boiled eggs: 3
Black olives, stoned and chopped: 4
Green olives stoned and chopped: 4
Red radishes, chopped: 4
Grated processed cheese: 1/2 cup
Garlic clove, chopped: 1
French dressing: 1/2 cup
Medium tomatoes, quartered: 2
French dressing:
Olive oil: 6 tsp
Paprika: 1/4 tsp
Salt: 1/4 tsp
Mustard powder: 1/4 tsp
Sugar: 1 tsp
Vinegar or lemon juice: 2 tsp
Garlic clove: 1
Method for French dressing:
Combine one table of olive oil, the paprika, salt, mustard powder, sugar and one tablespoon of vinegar or lemon juice in a bowl. Beat well with a wire whisk until smooth. Add two more tablespoons of olive oil and beat well again. Add one more tablespoon of vinegar or lemon juice, three more tablespoons of olive oil and the garlic, mix well.
Place the dressing in a jar and store in a cool place. You may remove the garlic after six or seven days. Shake the dressing well before using. It makes about 1/2 cup.
Method:
Tear the lettuce leaves roughly into bite-size pieces and soak in chilled water. Drain.
Cut the eggs lengthways into eight slices. Place the lettuce in a bowl; add the olives, radishes, eggs, cheese and garlic. Pour the French dressing over the salad and toss well.
Serve garnished with tomatoes.
Carrot salad with raisins, nuts and sour cream
Ingredients:
Large carrots: 4
Seedless raisins: 1/2 cup
Coarsely crushed peanuts: 1/2 cup
Salt to taste
Black peppercorns, freshly crushed: 5-6
Grated lemon rind: 2 tsp
Lemon juice: 1 tsp
Sour cream: 1 cup
(Whisk 1 tablespoon of lemon juice into 1 cup of fresh cream. Add salt to taste. Use immediately)
Method:
Place the carrots on ice for one hour. Grate them coarsely into a bowl. Add the raisins and peanuts and mix lightly.
Sprinkle salt, peppercorns, lemon rind and lemon juice over the ingredients. Toss once or twice to mix.
Pour the sour cream over and serve immediately.
(Courtesy: Sanjeev Kapoor’s Salads)
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Metro Plus
Bangalore
Chennai
Coimbatore
Delhi
Hyderabad
Kochi
Madurai
Mangalore
Puducherry
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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