Salads To Keep You Going


Here are few  tasty and healthy salads, which you can make in a jiffy and surprise your waist line with ……


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Vegetable salad is prepared using steaming method and mayonnaise used as salad dressing.

1 cup boiled macaroni
2 cups sliced cucumber
chopped onions
1 cup chopped capsicum
1 cup chopped lettuce
1 cup chopped tomatoes
1 cup mayonnaise
4 tsp olive oil
4 tsp black salt (sanchal)
2 tsp freshly ground black pepper (kalimirch)
Put water till 11/2 inch level in a pressure cooker.
Now take cucumber, capsicum, onion and tomato in a air tight steel tiffin box and put inside a pressure cooker.
Wait for one whistle, once pressure releases take out the tiffin box carefully.
Drain the water accumulated in the tiffin box.
Now prepare the salad dressing by mixing mayonnaise and olive oil.
Beat them well to get mixed.
Take boiled macaroni and steamed veggies, lettuce in a big bowl.
Sprinkle salt and black pepper powder, give a toss.
Next add the prepared salad dressing and toss them well to get mixed properly.
Serve this healthy salad.

preparation time 15 mins

serves 4 people


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. Vegetables, roots, pulses and herbs are always chosen when they are in season and at the peak of their perfection. The avocado chosen for this salad should be ripe, so that it gives under the pressure of your finger and the seed within is loosened from its surrounding flesh.


3/4 cup thinly sliced avocado
3/4 cup thinly sliced tomatoes
1 1/2 cups boiled shell pasta
3/4 cup thinly sliced mozzarella cheese
2 tbsp chopped walnuts (akhrot)

To Be Mixed Into A Dressing
2 tbsp olive oil
1 tbsp lemon juice
1/4 tsp mustard (rai / sarson) powder
1 tbsp chopped fresh basil
1/4 tsp sugar
salt and freshly ground black pepper (kalimirch) powder to taste
Halve the avocado, remove the stone and peel off the skin. Slice the flesh lengthwise. Apply a little lemon juice to the cut slices as they get discoloured on exposure to the air. Add the dressing to this salad, cover and chill for at least 2 hours. You may need to add additional dressing if the salad appears too dry while serving.Combine all the ingredients of the salad in a serving bowl, add the dressing and toss well.
Serve chilled.

preparation time 10 mines

serves 3 people



spicy sweet corn and capsicum dressed in vinaigrette and garnished with tomatoes and spring onions, the American Sweet Corn Salad offers a perfect blend of sweet and tangy flavors, juicy and crunchy textures, in one delightful bowlful. This salad is best enjoyed cold, so prepare it a little ahead of meal-time and pop it into the fridge.

3 cups boiled sweet corn kernels (makai ke dane)
1/2 cup chopped spring onions (whites and greens)
1/2 cup capsicum cubes
1/2 cup tomato cubes

To Be Mixed Into A Vinaigrette Dressing
1 tbsp vinegar
2 tbsp olive oil
1/2 tsp mustard (rai / sarson) powder
1 tbsp sugar
salt and freshly ground black pepper (kalimirch) to taste
Combine the sweet corn, spring onions, capsicum and tomatoes in a deep bowl and mix well.
Pour the vinaigrette dressing over the salad, toss well and refrigerate for at least an hour.
Serve chilled.

preparation time 10 mins

serves 6 people