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Simply salads

Stay cool and slim with these salads



Crunchy snack A green salad

Make a salad for a snack, a meal or for dessert 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.

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.

Chilled melon ball salad

Ingredients:

Watermelon: 1/4

Muskmelon (medium): 1

Salad dressing

Lemon juice: 1 1/2 tsp

Orange juice: 2 tsp

Peppercorns crushed: 3-4

Roughly torn fresh mint leaves: 1 tsp

Salt to taste

Black salt to taste

Method:

Using a Parisienne scoop (melon baller), scoop out small balls from the watermelon and muskmelon. Discard all seeds. Place melon balls in a refrigerator to chill thoroughly.

Mix together all the ingredients for the dressing. Pour over the melon balls and toss gently once or twice to mix. Spoon into the melon shells and serve immediately.

(Courtesy: Sanjeev Kapoor’s Salads)

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