New Salad Recipes

Potato Salad with Parsley recipe

Serves 4

 

Potato salad with parsley

Potato salad with parsley

 

Ingredients

  • 4 medium-sized potatoes, boiled in salted water
  • 2 large eggs, boiled & chopped
    (For dressing, mix together)
  • Half cup mayonnaise
  • Half cup sour cream
  • 1 cup mustard paste
  • 1 small onion, chopped
  • Half cup parsley, chopped
  • 1 tbsp lemon juice
  • Half tsp lemon peel, grated
  • 1 tsp salt
  • Pepper, a pinch

Potato Salad with Parsley Preparation:

  1. Peel and dice potato when warm.
  2. Add chopped egg, dressing & mix well.
  3. Cool & serve.

Relevant Keyword:
Parsley Potato Salad
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Smoked fish salad recipe

Serves 4

smoked fish salad recipe

Smoked fish salad recipe

Ingredients:-

  • 500 gms —– smoked fish (mackerel or salmon trout)
  • 6 —– hard-boiled egges, peeled
  • 60 ml —– milk
  • 2 ml —– sugar
  • 1 tsp —– lemon juice
  • 60 ml —– oil
  • Salad leves
  • 2 —– red peppers, sliced
  • Salt & freshly ground pepper to taste.

Smoked fish salad Preparation:

  1. Remove the skin & bones from the fish & flake the flesh.
  2. To make the dressing, remove yolk from three of the eggs & mash them with milk to make a smooth paste.
  3. Add sugar & half the lemon juice.
  4. Whisk in the oil, a little at a time.
  5. Chop egg white finely & add to the fish.
  6. Add dressing & mix well.
  7. Divide salad leaves between serving plates, add pepper slices & top with fish mixture.
  8. Cut remaining eggs into quarters & divide among serving plates.
  9. Drizzle with remaining lemon juice & season with salt & pepper.

Relevant Keyword:
Recipe for Smoked Fish Salad
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Persian rice salad

Persian rice salad recipe

Persian rice salad recipe

 

Ingredients:-

  • 300 gm —- mixed basmati & wild rice
  • 1 inch piece of fresh root ginger, peeled & finely chopped
  • Half tsp —- round cinnamon
  • 3 tbsp —- olive oil
  • 12 —- dried apricot, diced
  • 50 gm —- pistachios chopped
  • Juice of 1 orange
  • Zest of half orange
  • Small bunch mint leaves, chopped
  • Salt & freshly ground black pepper

Food preparation:

  1. Boil rice, drain & refresh with cold water, set aside.
  2. Mix together the ginger, orange juice/zest, cinnamon, all spice, olive oil & stir into rice along with the apricots, pistachios & mint.
  3. Taste & season, adding a squeeze more orange if you like.

Note:This salad can be made up to 25 hours in advance, covered & kept in the fridge. If transporting it, remember that, like meat & cheese dishes, it is also important to keep rice cold. ** when zesting fruit, take care to grate just the skin, avoiding the white pith as this will add a bitter flavor).

Tuna Salad

Serving 4

Tuna Salad recipe

Tuna Salad recipe

 

Ingredients:-

  • 200 gms —– fine green beans, trimmed
  • 16 —– small potatoes
  • 20 ml —– lemon juice
  • 80 ml —– olive oil
  • 30 ml —– basil pesto
  • 1 can —– tuna chunks in water, drained
  • 4 —– hard-boiled eggs, peeled & quartered

Method:

  1. Bring half a saucepan of water to a boil & add beans.
  2. Cook for 30 seconds, then remove from the water, drain & refresh in cold water.
  3. Add potatoes to the boiling water reduce heat & simmer for 10-15 minutes or until tender.
  4. Drain & cut each potato in half.
  5. For the dressing, mix together lemon juice, olive oil & basil pesto.
  6. Pour over potatoes while they are still hot & toss to coat.
  7. Set aside until cool.
  8. Add beans, tuna, & eggs to the potatoes & toss gently.
  9. Chill until ready to serve.

Greek Salad

Greek Salad recipe

Greek Salad recipe

 

Ingredients:-

  • 300 gms —– Greek feta cheese
  • 150 gms —– each, cubed cucumber & halved cherry tomatoes
  • 1 —– red onion, cut into rings
  • 24 —– olives
  • 20 ml —– lemon juice
  • 50 ml —– extra-virgin olive oil
  • Salt & pepper —– to taste

For garnishing

  • Parsley leaves

Method:

  1. Mix cheese, tomatoes, cucumber, onion & olives in a bowl.
  2. Drizzle olive oil & lemon juice & season with salt & pepper.
  3. Toss well.
  4. Garnish with parsley & serve.

Bavarian Potato Salad

INGREDIENTS:-

  • Potatoes ——– 4 cups, peeled and sliced 1/4 inch thick
  • Chicken Stock ——– 2 cups
  • Salt ——– To taste
  • Onion ——– 1/3 cup, chopped
  • Lemon juice ——– 2 tbsps
  • Vegetable oil ——– 1/4 cup
  • Sugar ——– 1/2 tbsp
  • Black pepper powder ——– As required.

METHOD:-

  1. Boil potatoes in broth with 1/4 tsp salt until tender and darin.
  2. Toss warm potatoes with vegetable oil and onions.
  3. Dissolve 1/4 tsp salt and sugar in lemon juice. Pour over potatoes.
  4. Marinate salt for 1-2 hours. Before serving serve at room temperature.

Chicken and Line Noodle Salad

INGREDIENTS:-

  • Bake Parlor noodles ——- 250gms (1 packet)
  • Carrots ——- 1 medium, thinly sliced
  • Green onion ——- 2, thinly,sliced
  • Red capscium ——- 1 thinly sliced
  • Chicken ——- 2 cup, boiled and shredded
  • Coriander ——- 1/2 cup, chopped
  • Mint leaves ——- 1/2 cup
  • Garlic ——- 2 cloves, crushed
  • Red chilli ——- 1, chopped
  • Vinegar ——- 2tbsps
  • Lemon juice ——- 1/2 cup
  • Peanut oil ——- 1/3 cup
  • Fish sauce ——- 2tbsps
  • BBQ chicken masala ——- 1/2 packet
  • Butter ——- 50 gms (5-6 tbsps)

METHOD:-

  1. Boil water in pan with salt in it,add Bake Parlor noodles in hot water,boil, drain water and keep the noodles in a bowl.
  2. Mix BBQ chicken masala and butter, garlic, red chillies, vinger, fish sauce in a frying  pan and fry in
    peanut oil till golden brown.
  3. Take a big salad bowl, mix chicken vegetables and  herbs then add boiled noodles in it and mix well.
  4. sprinkle lemon juice and little peanut oil.
  5. Delicious salad is ready to serve.

Cheddar Olive Salad

Ground beef, cheddar cheese and olives form the base for this maxican-style salad tossed with tomatoes and corn chips. Add your favorite chilies if you like it spicy. This is hearty enough for dinner.

Serving——–8

Ingredients:

  • Ground beef ——– 1 lb
  • Shredded cheddar cheese ——– 2 cups
  • Commercial spicy-sweet French salad dressing ——– 1/2 cup
  • Sliced ripe olives, drained ——– 2.2 ounce
  • Sliced pimiento-stuffed olives ——– 1/3 cup
  • 1 Large head lettuce, shredded
  • Medium tomato, coarsely chopped ——– 3
  • corn chip ——– 3 cups

Method:

  1. Cook ground beef in a large skillet until browned, stirring to crumble meat.
  2. Drain and cool slightly. Combine beef, cheddar cheese, salad dressing, black olives and green
    olives. Now Chill.
  3. Add lettuce, tomatoes and corn chips, tossing gently. Server Salad immediately.