Recipe Salad

Caesar Salad:

For the croutons
  • 3 slices white bread, cut into cubes
  • 1 tbsp olive oil
  • 1 tbsp garlic, crushed
  • 1 tsp parsley, chopped
  • 1 tsp black pepper
  • 1 tbsp Parmesan cheese, grated
For the dressing
  • 1 cup vegetarian mayonnaise
  • Salt to taste
  • Pepper as required
  • 1 tbsp parsley, chopped
  • 1 tbsp garlic, chopped
  • 1/4 th cup Parmesan cheese, grated
  • 3 tbsp chilled water
For the assembly
  • 2 bunches romaine lettuce
  • Croutons
  • Dressing
  • 2 tbsp Parmesan cheese, grated
  1. Chop the bread into cubes ( size depends on how you prefer )
  2. Add Olive oil in the pan and toss the croutons in them – add crushed garlic, chopped parsley, black pepper and grated Parmesan cheese and mix well. Turn off the flame and keep it aside
  3. For dressing in a bowl add mayonnaise, Salt to taste, Pepper, parsley, garlic, Parmesan cheese and chilled water
  4. Assemble them by adding the lettuce leaves which are chopped then add croutons the dressing and
  5. Parmesan cheese
  6. Enjoy the yummy & delicious Caesar Salad!
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Tuna Salad

  • 1/3 of lemon juice
  • 5 cherry tomatos
  • 1/4 of long cucumber
  • 1/4 of avocado
  • 4 radishes
  • 10 gr or 6 walnuts
  • Half of bell pepper
  • 50 gr or half of romaine lettuce head
  • 1 can or tin of tuna in water
  • salt & pepper
  1. Place all your vegetables into masterslice ( or chop them by hand ), add lemon juice, season and move several times until its all chopped up for you.
  2. Place your salad onto a serving plate, add tuna and enjoy!
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Mushroom and Shredded Chicken Salad

  • 1 -2 tablespoon olive oil
  • 7 ounces button mushrooms
  • 7 ounces mushrooms, mixed, such as Swiss brown and shiitake, larger ones halved
  • 14 ounces chicken, cooked, warm, shredded
  • 7 ounces mixed salad greens
For the dressing
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon sweet chili sauce
  1. Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
  2. Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
  3. Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
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Thai Salad with Cashews

  • 1 cucumber (or 2 small field cucumbers), skin removed if desired
  • 1 carrot, grated (use a larger sized grater if you have one)
  • 1 cup whole roasted unsalted cashews (avoid the baking type - bulk cashews are fresher)
  • 1/2 large red bell pepper or 1 small red pepper, sliced thinly
  • 2 spring (green) onions, sliced or cut into strips lengthwise
  • Generous handfuls of fresh coriander (cilantro) and fresh basil to make a "bed" for the salad
For Salad Dressing:
  • 1 tbsp. freshly squeezed lime juice
  • 1 tbsp. soy sauce
  • 1 tbsp. fish sauce (vegetarian substitute: 1 tbsp. Golden Mountain Sauce, or 1 1/2 tbsp. soy sauce)
  • 1 tsp. white wine vinegar or rice vinegar
  • 2 to 3 cloves fresh garlic, pressed or minced
  • 1 fresh red chili, de-seeded and minced, or 1 to 2 tsp. chili sauce, or 1/4 to 1/2 tsp. dried crushed chili
  • 1 to 2 tsp. sugar (to taste)
  • Pinch of white pepper (or substitute regular black pepper)
  1. Make the dressing by mixing all salad dressing ingredients together in a bowl.
  2. Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
  3. Slice the cucumber, then cut the slices in half. Place in a salad bowl.
  4. Add the grated carrot, cashews, red pepper and spring onions.
  5. Pour the dressing over and toss well.
  6. Place herbs on a serving dish and spoon salad over. Serve immediately.
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Fruit Salad

  • 1/2 ltr Milk
  • Watermelon (scooped)
  • Kiwi (chopped)
  • Pomegranate
  • Grapes (chopped)
  • 1 tbsp Powdered Sugar
  • 1/2 cup Sugar
  • 1 Grated Apple
  1. Heat milk in a pan till it starts boiling, add sugar to it and let it boil for for another 6 - 7 mins.
  2. Add all the watermelon, kiwi, pomegranate, grapes, powdered sugar in a bowl and mix everything well
  3. Let the milk cool down completely, add grated apple to it and refrigerate till its chilled
  4. Make a layer of fruits in the serving glass
  5. Pour the milk and grated apple from the top
  6. Make another layer of fruits and top it with grated apple and little bit of milk
  7. Drizzle few drops of strawberry crush and top it with some more fruits on top
  8. Serve chilled
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Egg & Vegetable Salad

  • 5 potatoes
  • 3 eggs
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup sweet pickle relish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • 1 tablespoon prepared mustard
  • ground black pepper to taste
  • 1/4 cup mayonnaise
  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, peel and chop.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.
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Chicken Mango Salad

  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 1 long red chilli, deseeded, chopped
  • 2 1/2 cups chopped roasted chicken, skin removed
  • 2 mangoes, peeled, cut into 1cm cubes
  • 100g mixed salad greens
  1. Combine oil, 2 tablespoons lemon juice, parsley and chilli in a small bowl.
  2. Combine chicken, mango and salad greens in a large bowl. Drizzle over chilli dressing. Toss lightly to combine. Serve.
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