Metro Plus
Bangalore
Chennai
Hyderabad
Salad days are here
|
CUISINE With summer around the corner, add these salads to your recipe file
|
Ever so fresh Salads on a swing
What would be your dream diet? The diet in which you could really eat anything you wanted, and as much as you wanted.
Here are a few colourful and crunchy salad recipes packed with vitamins and flavour. Whip up salads loaded with seafood, pistachios and French beans and eat away.
Three Lettuce And Prawn Salad
Ingredients
Iceberg lettuce: 1 head
Romaine lettuce: 1 head
Green leaf lettuce: 1 head
Jumbo prawns, peeled and de-
veined: 8
Salt, to taste
Black peppercorns, freshly crushed:
7-8
Sesame seeds, roasted: 2
tablespoons
Dressing
Lemon juice: 2 tsp
Balsamic vinegar: 1 tsp
Extra-virgin olive oil: 2 tbsp
Mustard paste: 1 tsp
Salt to taste
Method
Wash the lettuce leaves and drain well. Season the prawns with salt and crushed peppercorns and coat generously with sesame seeds.
Heat a non–stick frying pan. Gently cook the prawns, turning them from time to time, till they turn golden on both sides.
Mix together all the ingredients for the dressing in a small bowl. Tear the lettuce roughly and add to the prawns.
Pour the dressing over, toss to mix and serve immediately.
California Pista Salad
Ingredients
Pistachios, coarsely chopped: 1/4
cup
Short pasta: 1 cup
Medium tomatoes, chopped: 2
Baby spinach leaves: 6-8
Parmesan cheese: 2 tbsp
Dressing
Olive oil: 3tbsp
Balsamic vinegar: 1 tbsp
Dried oregano: a pinch
Salt to taste
Black pepper: 1/4 tsp
Method
Mix together all the ingredients for the dressing in a large bowl. Add the pasta to the dressing and toss to mix.
Add the tomatoes, spinach leaves and pistachios and mix well. Sprinkle with the Parmesan cheese powder and serve.
Chef’s Tip:
You may use any short pasta shapes such as macaroni, fusili or penne.
Green Jewels in a bowl
Ingredients
Broccoli separated into florets
French beans, sliced diagonally: 8-10
Green capsicum, cut into strips: 1
Cucumber, halved and sliced diag
onally: 1
Bean sprouts: 3/4 cup
Lettuce leaves, roughly torn and
chilled: 6
Spring onions, sliced: 1 stalk
Sesame seeds, roasted: 1 tbsp
Dressing
Lemon juice: 1 tbsp
Olive oil: 1 tbsp
Soy sauce: 1 tbsp
Preparation
Blanch the broccoli florets and French beans in boiling water. Refresh in cold water.
Mix together the ingredients for the dressing and set aside. Place the broccoli, French beans, capsicum, cucumber, bean sprouts and lettuce in a large bowl.
Pour the dressing over the salad and toss well to mix.
Serve sprinkled with the spring onions greens and roasted sesame seeds.
(Courtesy: Sanjeev Kapoor’s Salads)
Printer friendly
page
Send this article to Friends by
E-Mail
Metro Plus
Bangalore
Chennai
Hyderabad
|
