SALADS

SUMMER SALAD

Ingredients:

- 1 cup cabbage
- 1/2 cup carrot (shredded)
- 1 cucumber
- 3 tbsp corn (boiled)
- 3 tbsp peas (boiled)
- 1 cup lettuce leaves
- 1/2 cup olives
- 2 tbsp. olive oil
- salt and pepper to taste
- 3 or 4 chopped green chilies
- Juice of two lemons
- a few rose leaves
- 1 tbsp. mayonnaise
- red and green bell peppers

Methods:

 

1. Wash all the vegetables well under cold running tap. Cut the cucumber and tomatoes into dice. Break the lettuce into small pieces. Shred the cabbage. Cut the green and red pepper into rings. Roughly chop the mint leaves.
2. Place cabbage, carrot, cucumber, corn, peas, lettuce and olives in a big bowl and toss them or mix them with a wooden spoon.
2. Place the olive oil, salt, pepper, green chilies, lemon juice and mayonnaise together in a bowl and mix well. Adjust the seasoning with salt and pepper.
3. Pour the dressing over the the vegetables and stir gently.
4. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves and garnish with rose leaves and 2 or 3 slices of capsicum. Refrigerate for 1 hour.

   RUSSIAN SALAD

  

Ingredients:

- 4 carrots
- 2 potatoes
- 1 cup peas
- 1 apple
- 1 cup beans
- juice of one lemon
- mayonnaise
- salt & pepper

Methods:

1. Boil each vegetable separately until just tender. Remove with a slotted spoon and put into a large bowl of ice cold water.
2. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in a large bowl.
3. Add lemon juice, salt and pepper to the mayonnaise and mix well.
4. Pour the lemon mayonnaise over the vegetables and mix gently.
5. 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 several hours.

BAR B Q PASTA SALAD

Ingredients:

Boneless chicken, cut in small cubes 1/4 kg
Lemon juice 3 tbsp
Green chillies, crushed 3
Garlic powder 1 1/2 tbsp
Chili powder 1/2 tsp
Salt to taste

Pasta Salad:

 
Shell pasta, boiled 2 cups
Cabbage, shredded 3 cups
Green peas, boiled 1 cup
Lettuce leaves, finely chopped 3

Salad Dressing:

 
Fresh cream 6 tbsp
Mayonnaise 3 tbsp
Cold milk 5 tbsp
Mustard sauce 2 tsp
Black pepper powder 1/2 tsp
Salt to taste

Method:

 

* Preheat oven to 200°C.
* Marinate the chicken in lemon juice, green chillies, chili powder, salt and garlic powder for 20 minutes. Grill the marinated chicken in pre-heated oven till chicken becomes soft and crisp.
* Remove from oven and set aside. In a bowl, mix fresh cream, milk, mayonnaise, mustard sauce, salt and black pepper and beat well. Combine cabbage, peas, grilled chicken, boiled pasta and lettuce leaves in a large salad bowl.
* Pour the dressing on the salad and mix well. Garnish with lettuce leaves and chill in refrigerator until ready to serve.