Salads

1.Bean-sprouts and Fruit Salad:
Ingredients:
Bean-sprouts-1cup,baby tomatoes-8;Oranges-2;Pineapple-2 slices;Mango(ripe)-1,Apricots-6,Peach-1,Apple-1,Lettuce leaves(shredded)-6, Olive oil-4 tbsp,Balsamic Vinegar-1 tbsp,Salt- to taste,Peppercorns(freshly ground)- 1/2 tsp,Fresh orange juice-2 tbsp.

Method:
Cut the baby tomatoes into two.Peel the oranges,separate the segments,remove the pips and slice them.Cube the pineapple slices.Peel mango,cut slices and then into cubes.Soak apricot in warm water for few hours, if dry or else wash and use as such.Cut apple and peaches into cubes.Put all the above in a salad bowl.Add shredded lettuce leaves,baby tomatoes and bean-sprouts.Prepare the dressing by mixing together olive oil,balsamic vinegar,salt,freshly ground peppercorns,fresh orange juice.Mix well and chill till use.Just before serving add the dressing to bean-sprouts and fruit mixture and serve.

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2.Onion Salad:
Ingredients:
Onions-3 thinly sliced,Fresh lemon juice-2 tbsp,Dessicated coconut-4 tbsp,Fresh ginger-1/2 tsp grated,sugar-1/2 tsp.

Method:
Soak the onion rings in lemon juice for about 1 hour.
Add coconut,ginger and sugar.Serve.

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3.Hot and Sour Beef Salad(serves 5)::
Ingredients:
1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe; coarse salt; Cracked pepper; 1/2 cup lime juice divided; 2 teaspoons olive oil; 1/4 cup fish sauce; 2 teaspoons sugar; 1 teaspoon Vietnamese chili paste; 1/2 cup loosely packed, roughly chopped cilantro leaves; 1 cucumber, peeled, seeded and thinly sliced; 1 mango, peeled, seeded and cut into 1-inch chunks; 1 large head butter lettuce, washed and spun dry;
Method:
Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes. Slice flank steak very thin and divide slices among the salads. Place over greens.

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4.Macaroni Smoked White Fish Salad(serves 5)::
Ingredients:
3 cups Macaroni(cooked, drained and tossed with 1 tablespoon oil); 1 teaspoon vinegar; 1/4 cup chopped green or black olives; 1/2 cup diced celery; 1 4oz. can crushed pineapple, drained; 1 teaspoon celery seed; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound smoked white fish(cut into pieces); 1 1/2 cups mayonnaise;
Method:
Toss all ingredients together and refrigerate until ready to serve.

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5.Tomato and Onion Salad:
Ingredients:
Tomatoes-2 large,Spring onions-8 finely chopped,Sugar-1/2 tsp,Plain yoghurt-4 tbsp,Fresh lemon juice- 1 tbsp,Red chilli-1 finely chopped and seeds removed.

Method:
Blanch tomatoes in boiling water for 30 seconds,peel off skin,chop tomatoes roughly.Combine tomatoes with spring onions,sugar,youghurt,lemon juice and chill.Serve.

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6.Pumpkin and Mustard Salad:
(This dish can be varied by using sliced bananas,tomatoes,cucumbers or boiled cauliflower florets)
Ingredients:
Pumpkin-250g peeled and sliced,Capsicum-1/4 green finely chopped;Dry Mustard-1/2 tsp,Ground Ginger-1/4 tsp,Ground cumin-1/2 tsp,Plain yoghurt-2/3 cup(150ml).

Method:
Cook pumpkin in boiling water until tender,drain.Combine capsicum,mustard,ginger,cumin and yoghurt.Add pumpkin and stir well.Serve.

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7.Cottage Cheese Salad:
Ingredients:
Onions-2 thinly sliced,Salt-1 tsp or to taste,Dessicated coconut-2 tbsp,Heated milk-4 tbsp,Cottage cheese-500g,Green capsicum-1/2 chopped,Fresh Coriander-2 tbsp chopped,Fresh lemon juice-3 tbsp,Freshly ground black pepper-1/4 tsp.

Method:
Sprinkle onion slices with salt and rub in with hands stand 30mins.Rinse under cold water,drain.Soak coconut in milk,stand 30mins.Combine onions,coconut,cottage cheese,capsicum,coriander,lemon juice and pepper.Serve cold.

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8.Chicken Caesar Salad(serves 4):
Ingredients:
Dressing:
10 Tbsp olive oil; 4 large egg yolks (or about 4 tbsp egg beaters); 2 Tbsp lemon juice; 2 Tbsp white wine vinegar; 2 tsp worcestershire sauce; 3/4 tsp salt; 1 1/2 tsp minced anchovy fillet;
Croutons:
1 loaf Italian bread(cut in ¾-inch cubes - about 4 cups); olive oil; coarse salt and ground pepper;
Chicken:
4 boneless chicken breasts; coarse salt and pepper; garlic powder; Romaine Hearts, about an 18 oz bag, washed and torn into pieces; Fresh grated parmesan cheese, for sprinkling over salad;
Method:
For the dressing: Whisk all ingredients together, and store any extra in the fridge.
For the croutons Heat the oven to 375.Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.Set aside.
For the chicken: Fillet each breast for fast and even cooking. Sprinkle each side of the chicken with salt, pepper and garlic powder. Heat skillet to about medium high, and drizzle a little olive oil in the pan.Add the chicken and cook on one side for 3 minutes, then turn them and cook for 3-4 minutes, until golden and no longer pink. Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.Assemble the salads:Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.

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