Chinese Chicken Salad

Ingredients:
• 1/2  pound  asparagus, trimmed and cut diagonally into 1-inch pieces
• 2  navel oranges (see notes)
• About 1 1/2 cups vegetable oil
• 4  fresh wonton wrappers, cut into 1/4-inch-wide strips (see notes)
• 6  cups  finely shredded cabbage
• 2  cups  cubed cooked chicken
• Spicy soy-ginger dressing (recipe follows)
• 1  large avocado, cubed
• 4  green onions (including green tops), sliced diagonally
• 2  tablespoons  toasted sesame seeds

 

Method:
1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.
2. Cut off and discard ends from oranges. Following the curve of the fruit, cut off peel and outer membrane. Slice oranges crosswise into 1/4-inch-thick rounds, then cut these rounds into quarters. Set aside.
3. Pour the vegetable oil into a 3- to 4-quart pan (the oil should be about 1/2 inch deep) and set over medium-high heat. When oil reaches 350°, add wonton strips and fry, stirring, until golden brown on both sides, about 30 seconds total. Lift out with a slotted spoon and transfer to paper towels to drain.
4. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.
Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Thai Salad

Ingredients:

Guava  1/2 cup
Apples 2
Bananas 2
Grapes 1/2 cup(can use raisen)
Chopped almond
Boiled pasta 1 cup
for dressing)cream 6 tbsp
Milk 2 tbsp
Chopped green chilli  1
Corriader chopped 1 tbsp
Lemon juice 1 tbsp
Salt  one pinch
Black pepper  powder 1 pinch
Mayonaise 2 tbsp

Method:

Mix all dressing ingredients in a bowl and cut fruits in any shape.
Boil and rinse pasta mix all and serve cold garnish with chopped almonds .

Russian Salad

Ingredients:

1 cup shell pasta or micrones
1 can of pineapple 
1 meduim size apple 
1/2 cup of boiled corn 
5 tablesp of mayonese
5 tablesp of cream
1 tablesp of sugar or instead u can use pineapples syrup for sweetness

Method:

1. boil pasta
2.cut apple  and pinapple in small cubes
3.add all the ingedients in a bowl.if u are using sugar than dont add pineapple  syrup
4.russian salad is now ready to serve.

Mixed Vegetable Salad

Ingredients:

1/2 cup chopped onion 
1/2 cup chopped tomato 
1/2 cup chopped cucumber
1/2 cup chopped carrots
1/2 cup chopped lettuce
1/2 cup chopped cabbage 
1/2 cup chopped radish 
2 tablespoon chopped coriander leaves 
5 green chillies
1 cup vinegar 
Salt  to taste
For seasoning:
1 tsp mustard seeds
1 sprig curry leaves 

Method:

Mix together all the vegetables.
Make a coarse paste of the coriander leaves  and green chillies.
Mix it with the vegetables.
Add salt  to taste.
Prepare the seasoning and add to the vegetables.
Add vinegar  just before serving and mix together.

Colorful Crunchy Coleslaw

Ingredients:

1 cup cabbage , green shredded ,
1 cup cabbage , red ,
2 small carrots, grated ,
2 spring onions ,
1 apple  diced, unpeeled ,
1 pear
1-3 cup fresh cream ,
1-2 teaspoon mustard, french ,
2-3 tablespoons mayonnaise ,
1 tablespoon vinegar  ,
salt  & pepper to taste,
lettuce leaves, crisp .


Method:

Shred red cabbage , cut spring onions into slices and dice the pear.
Toss cabbage , carrot , green onion  onion , apple  and pear together in a large bowl. Whisk vinegar , fresh cream, mayonnaise mustard, salt  & pepper.
Pour the dressing over the salad and toss well to coat.
Break the lettuce up into large leaves and use to line a salad bowl.
Spoon the vegetable mixture on the top of the leaves.
Refrigerate for 1 hour before serve.

Baked Macaroni And Cheese

Ingredients:
2 cups boiled elbow macaroni
1 1/2 tbsp olive oil
1 large onion , finely chopped
1 bell pepper, finely sliced
6-7 garlic  flakes, crushed
1 large tomato 
fistful of boiled sweet corn  (optional)
salt  to taste
freshly ground pepper as per taste
big pinch mustard powder (optional)
1 tbsp grated cheese for garnish
1 tbsp chopped fresh parsley for garnish
For white sauce:
1 tbsp maida 
1 tbsp butter
1 cup low fat milk (room temp)
1 tbsp grated cheese
salt  and pepper to taste

Method:

Cook macaroni in salted rapidly boiling water drain and keep aside.
Heat olive oil in a vessel, add the onions, capsicum and crushed garlic  and saute till transparent.
Add the chopped tomato  and salt .
Cook for 8-10 minutes, stirring once in a while.
Add the boiled corn  and combine.
While the onion -tomato  base cooks, prepare the white sauce.
Heat a pan, on low flame, add the butter and let it melt.
Add maida  and keep stirring using a hand whisk over a low flame till well blended. Slowly add the milk, stirring continuously.
Next add the grated cheese.
On medium heat continue to stir until you have a nice smooth consistency sauce.
Once in a while, remove the vessel away from the heat for a few seconds and place it back while stirring. Season with salt  and pepper.
Keep aside.
Next add the boiled macaroni to the cooked onion -tomato  base and toss for 2-3 minutes stirring well to coat.
Adjust salt , season with freshly ground pepper, mustard powder and sprinkle some grated cheese.
Turn off heat.Remove macaroni onto a baking dish and spoon the prepared white sauce along the edges of the dish.
Garnish with grated cheese.
Bake in a pre-heated oven at 200 degrees C for 10 mintes.

Curried Chicken And Yogurt Salad

Ingredients:

3 oz (75 g) chicken  breast, cut into cubes and cooked/boiled
Unlimited green salad vegetables
1/2 cup mayonnaise
1 teaspoon curry powder
Salt  and pepper to taste
1/4 teaspoon chili oil


Method:

Mix together the mayonnaise, curry powder, salt , pepper, and chili oil.
and stir in the cubes of cooked chicken .
Serve on a bed of fresh green salad vegetables.

Chutpata Salad

Ingredients:

Lettuce 1 small bunch finely cut
Yogurt 1/2 cup
Cucumber 1 med cut in cubes
Tomato  1 cut in cubes
Onion  1 small sliced
Chat masala to taste
Salt  to taste
Imli  ki chutney 1/2 cup


Method:

Put all the above vegetables and salt , chaat masala in a bowl and mix well.
Keep in refrigerator for 10 min before serving.

Chicken Macaroni Salad

Ingredients:

Chicken  breasts shredded and boiled 2
Uncooked macaroni 1 1/4 cups
Tomato  puree 1/4
Tomato  ketchup 2 tbsp
Fresh cream 2-3 tbsp
Red chili paste 1/2 tsp
Red chili powder 1/4
Sugar 1/4 tsp
Chopped parsley or coriander 2-3 tbsp
Oil 2 tbsp
Large capsicum to garnish 1

Method:

Boil 3-4 cups of water with 1 tsp of salt  and 1 tsp of oil.
Add macaroni to the boiling water.
Cook covered for 8-10 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken , add 1/4 cup of water in a pressure cooker with 1/4 tsp of
salt  and chicken .
Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker.
Cool and shred the cooked chicken .
Heat oil in a nonstick pan.
Add the chili paste and tomato  puree.
Stir for 1/2 minute.
Add the tomato  sauce and 3/4 cup of water.
Simmer the sauce on low flame for 12 minutes.
Add salt , sugar, chili powder.
Keeping the flame low add the cream.
Switch off the flame immediately.
Add the cooked macaroni, chicken  and parsley.
Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Before serving arrange some lettuce leaves on a serving platter.
If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves.
Deseed the capsicum and cut into thin rings.
Half the rings and arrange on the edges.
Serve cold.

Chicken And Pasta Salad

Ingredient:
175 grams tricolor spirals pasta or shells
1 tablespoon olive oil
1 clove  garlic  (crushed)
2 whole red chili  crushed
4 spring onions
1/2 bell pepper, green
1/2 bell pepper, red
1/2 bell pepper, yellow
150 grams cherry tomatoes
10-12 black olives, pitted
200 grams chicken , roast
2 tablespoon walnuts

Method:

Cook pasta in boiling salted water for 10-12 minutes or according to the packet instructions.
Meanwhile gently heat the oil in a small pan, add garlic  and cook for 1 minute.
Add crushed chilies, stir once and turn off the heat.
Drain the pasta and place in a large mixing bowl and pour over the garlic  mixture and toss well. Keep aside to cool.
Slice the spring onions and bell peppers . Halve the cherry tomatoes and olives.
Cut the chicken  into thin strips.
Add these to the cooled pasta and season with salt  and pepper.
Put into a serving bowl and sprinkle with chopped mint  and walnuts.

Chick Peas And Paneer Salad

Ingredients:

Paneer 200 gm, diced
Cooked chick peas 2 cup
Fresh pomegranate  seeds 1 cup
Onion  1 cup, chopped
Green capsicum 1 cup, chopped
Red capsicum 1 cup, chopped
Chili powder 1 tsp
Chaat masala 2 tsp
Lime  juice 2 tbsp
Sun flower oil 2 tbsp
Coriander leaves  1 cup, chopped
Mint  leaves 1 cup, chopped
Salt  to taste

Method:
Mix chick peas with paneer, pomegranate  and all the vegetables.
Prepare a dressing by combining chili powder, chaat masala, salt , lime  juice, and oil.
Toss the chick peas mixture with the dressing.
Sprinkle mint  and coriander leaves  on top.

Apple Cabbage Salad

Ingredients:

6 cups shredded cabbage
3 medium red apples, chopped
2/3 cup fat free evaporated milk
1/4 cup lemon juice
2 tablespoons sugar
2 teaspoons grated onion
1 teaspoon celery seed
Dash pepper (pinch of pepper)

 

Method:

In a large bowl, toss the cabbage  and apples.
In a small bowl, combine the remaining ingredients.
Pour over cabbage  mixture and toss to coat.
Refrigerate until serving.

sugar can be replaced with splenda no calorie sweetener

Almond Strawberry Salad

Ingredients:

•    3 cups fresh baby spinach
•    1/2 cup sliced fresh strawberries
•    1/4 cup sliced honey-roasted almonds
•    1 tablespoon cider vinegar
•    1 tablespoon honey
•    1 1/2 teaspoons sugar
 
Method:

1.    In a large bowl, combine the spinach, strawberries and almonds. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat. Serve immediately.

Peach Chicken Salad

Ingredients:

•    3 medium fresh peaches, peeled and cubed
•    2 cups cubed cooked chicken breast
•    1 medium cucumber, seeded and chopped
•    3 tablespoons finely chopped red onion
•    MINT VINAIGRETTE:
•    1/4 cup white wine vinegar
•    1 tablespoon lemon juice
•    1/3 cup sugar
•    1/4 cup minced fresh mint
•    1/4 teaspoon salt
•    1/8 teaspoon pepper
•    4 lettuce leaves
 

Method:

1.    In a large bowl, combine the peaches, chicken, cucumber and onion; set aside. In a blender, combine the vinegar, lemon juice, sugar, mint, salt and pepper; cover and process until smooth. Drizzle over chicken mixture; toss to coat. Cover and refrigerate until chilled. Use a slotted spoon to serve on lettuce-lined plates.

Southwestern Roasted Corn Salad

Ingredients:

•    8 ears fresh corn in husks
•    1 red bell pepper, diced
•    1 green bell pepper, diced
•    1 red onion, chopped
•    1 cup chopped fresh cilantro
•    1/2 cup olive oil
•    4 cloves garlic, peeled and minced
•    3 limes, juiced
•    1 teaspoon white sugar
•    salt and pepper to taste
•    1 tablespoon hot sauce
 
Method:

1.    Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
2.    Preheat grill for high heat. Remove silks from corn, but leave the husks.
3.    Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
4.    Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
5.    In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

Tomato Salad

Ingredients:

•    8 large tomatoes, cut into wedges
•    2 red onions - cut into wedges and separated
•    2 yellow onions - cut into wedges and separated
•    2 cucumbers, peeled and diced
•    1 cup olive oil
•    1/4 cup red wine vinegar
•    1 teaspoon white sugar
•    1 tablespoon minced garlic
•    2 teaspoons minced fresh oregano
•    salt and pepper to taste
•    1 head romaine lettuce, torn into bite-size pieces
•    2 hard-cooked eggs, sliced
•    8 anchovy filets (optional)

Method:

1.    In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
2.    Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).

Italian Potato Salad

Ingredients:

•    5 large potatoes, peeled and chopped
•    2 cloves garlic, minced
•    2/3 cup extra virgin olive oil
•    1/2 cup white wine vinegar
•    1/3 cup chopped fresh parsley
 Method:
1.    Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
2.    In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
3.    Cover and refrigerate overnight.

Italian Leafy Green Salad

Ingredients:

•    2 cups romaine lettuce - torn, washed and dried
•    1 cup torn escarole
•    1 cup torn radicchio
•    1 cup torn red leaf lettuce
•    1/4 cup chopped green onions
•    1/2 red bell pepper, sliced into rings
•    1/2 green bell pepper, sliced in rings
•    12 cherry tomatoes
•    1/4 cup grapeseed oil
•    2 tablespoons chopped fresh basil
•    1/4 cup balsamic vinegar
•    2 tablespoons lemon juice
•    salt and pepper to taste

Method:


1.    In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes.
2.    Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.

Strawberry Spinach Salad

Ingredients:

•    2 tablespoons sesame seeds
•    1 tablespoon poppy seeds
•    1/2 cup white sugar
•    1/2 cup olive oil
•    1/4 cup distilled white vinegar
•    1/4 teaspoon paprika
•    1/4 teaspoon Worcestershire sauce
•    1 tablespoon minced onion
•    10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
•    1 quart strawberries - cleaned, hulled and sliced
•    1/4 cup almonds, blanched and slivered

Method:

1.    In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2.    In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Steak Salad

Ingredients:

•    1 1/2 pounds beef sirloin steak
•    8 cups romaine lettuce, torn into bite-size pieces
•    6 roma (plum) tomatoes, sliced
•    1/2 cup sliced fresh mushrooms
•    3/4 cup crumbled blue cheese
•    1/4 cup walnuts
•   
•    1/3 cup vegetable oil
•    3 tablespoons red wine vinegar
•    2 tablespoons lemon juice
•    1/2 teaspoon salt
•    1/8 teaspoon ground black pepper
•    3 teaspoons Worcestershire sauce
•    1/8 teaspoon liquid smoke flavoring

Method:

1.    Preheat oven on broiler setting. Broil steaks for 3 to 5 minutes per side, or to desired doneness. Allow to cool, then slice into bite-size pieces.
2.    On chilled plates, arrange lettuce, tomatoes, and mushrooms. Sprinkle with blue cheese and walnuts. Top with steak slices.
3.    In a small bowl, whisk together oil, vinegar, lemon juice, salt, pepper, Worcestershire sauce, and smoke flavoring. Drizzle over salad.