Salad Recipes

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.