Archive for the ‘Salad Recipes’ Category

Macaroni Tuna Salad

 

 

Macaroni Tuna Salad

Ingredients

=> 1 (16 ounce) package elbow macaroni
=> 2 (5 ounce) cans white tuna, drained and flaked
=> 2 stalks celery, minced
=> 1 onion, minced
=> 2 cups mayonnaise
=> 1 (5 ounce) jar pimento-stuffed green olives, drained
=> 1 pint grape tomatoes
=> salt and pepper to taste

Directions

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer the macaroni to a bowl, and cool in the refrigerator.
2.  In a large bowl, lightly toss the tuna with celery, onion, and about 1 cup mayonnaise until combined, then stir in the remaining mayonnaise, macaroni, olives, and grape tomatoes. Season to taste with salt and pepper. Let the salad chill in refrigerator 1 hour.

Cucumber-Carrot Salad

Cucumber-Carrot Salad

Ingredients:
1/4 cup seasoned rice vinegar
1 teaspoon white sugar
1/2 teaspoon vegetable oil
1/4 teaspoon grated peeled ginger
1/4 teaspoon salt
1 cup sliced carrot
2 tablespoons sliced green onion
2 tablespoons minced red bell pepper
1/2 cucumber – halved lengthwise, seeded, and sliced
Cucumber-Carrot Salad1
Directions:
=> Mix Whisk rice vinegar, vegetable oil, ginger,sugar, and salt in a big-bowl up-to sugar and salt are dissolved in mixture.
=> Then dressing coated with green onion, cucumber,Toss carrot and bell pepper.
=> Cover bowl with plastic wrap and refrigerate up-to chilled, about 30 minutes.

Spring Salad

Spring Salad

Ingredients:
=> 12 slices bacon
=> 2 heads fresh broccoli, florets only
=> 1 cup chopped celery
=> 1/2 cup chopped green onions
=> 1 cup seedless green grapes
=> 1 cup seedless red grapes
=> 1/2 cup raisins
=> 1/2 cup blanched slivered almonds
=> 1 cup mayonnaise
=> 1 tablespoon white wine vinegar
=> 1/4 cup white sugar

Spring Salad1Method:

=> Put bacon in a large profound Pan. Cook over medium high heat up-to regularly brown. Drain grind and put sideways.
=> Take a one  large bowl and combine the bacon, celery, green grapes, red grapes,green onions, broccoli,raisins and almonds.
=> Whisk collectively the mayonnaise, vinegar and sugar. Pour bandage over salad and toss to coat. keep cold until prepared to serve.

Heavenly Egg Salad

Heavenly Egg Salad

Ingredients:
=> 6 eggs
=> 1/4 cup mayonnaise
=> 1 teaspoon Dijon mustard
=> 1/2 teaspoon prepared yellow mustard
=> 1/2 lemon, juiced
=> 1/4 cup chopped green onions
=> salt and pepper to taste
Heavenly Egg Salad1
Directions:
=> Place egg in a saucepan and cover with cold water.
=> Bring water to a boil and immediately remove from heat.
=> Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
=> For faster cooling, Put the eggs in an ice bath before peeling.
=> In a sauce Pan Shake the lemon juice, Dijon mustard, yellow mustard,mayonnaise and green onions.
=> Chop the eggs into big chunks and mix well with the dressing. Season with salt and pepper.

Crunchy Chicken Salad

Crunchy Chicken Salad

Ingredients:

2 Boneless chicken breasts
8 Walnut kernels
1 tbsp Mayonnaise
2 tbsp Lemon juice
1/2 tsp Crushed red chillies
salt to taste
3 tbsps Olive oil
4 tbsps Poppy seeds
6 leaves Iceberg lettuce
6 leaves Lollorosso lettuce
6 leaves Romaine lettuce
Crunchy Chicken Salad1
Method:

=> Take mayonnaise in a bowl.Add 1 tbsp of lemon juice,1 tbsp of water & compressed red chillies & mix.set aside.
=> Then Add toasted walnuts and torn lettuce leaves in mayonnaise and mix well.alter keen on a Serving bowl.
=> Slice the chicken breasts sparsely.Sprinkle salt& remaining lemon juice on both sides of the slices.
=> Heat olive oil in a grill pan. Roll the chicken breast slices in the poppy seeds,stir off surfeit & grill till both sides turn crisp & a light golden brown.
=> Cut the chicken breasts into large chunks &place them over the lettuce leaves & serve immediately.

Russian Chicken Salad

Russian Chicken Salad

Ingredients

=> 2 boneless chicken breasts,boiled and chopped
=> 3 Hard- boiled eggs
=> 1 medium onion,cut into 1/2 inch pieces
=> 4 medium Potatoes,boiled
=> 2 medium Tomatoes,seeded and cut into 1/2 inch pieces
=> 6 Lettuce leaves,chilled

for dressing:
=>3/4 cup Mayonnaise
=>salt to taste
=> 1 tspn white pepper powder

Russian Chicken Salad1Method:
=>Peel and cut 3 eggs lengthways into eight slices.Peel and cut 1 medium potatoes into half-inch cubes.
=>Combine 2 boiled and chopped chicken, 3 hard boiled eggs, 1 medium onion and 2 medium potatoes in large bowl.
=>in a separate small bowl,combine 3/4 cup mayonnaise with salt and 1 tspn white pepper powder.
=>Add the dressing to the chicken mixture and mix well.
=> Decorate with 2 medium chopped tomato,cover with cling film and place in a refrigerator for 25 to 30 minutes.Serve chilled.

Spice salad

Spice salad

Ingredients:
=> 2 medium apples
=> 2 medium oranges
=> 12 green grapes
=> 12 black grapes
=> 1 green capsicum
=> 1 medium cucumber
=> 2 medium tomatoes
=> 2 tablespoons lemon juice
=> 2 spring onions, chopped
=> 2 green chillies, chopped
=> salt to taste
=> 1 tablespoons chaat masala
=> 1 tablespoons extra virgin olive oil

Spice salad1
Method:
=> cut the apple, remove seeds and cut into thin slices, sprinkle one tablespoon of lemon juice.
=> peel the oranges and halve them. quarter the grapes remove the seed from capsicum and tomatoes and slice thinly.peel and slice cucumber.
=>Combine the apples, oranges,green grapes,black grapes ,green capsicum,cucumber, tomatoes, springtime onions and green chilies in a great bowl

=> serve chilled.

Sesame Pasta Chicken Salad

Sesame Pasta Chicken Salad

Ingredients:
=> 1/4 cup sesame seeds
=> 1 (16 ounce) package bow tie pasta
=> 1/2 cup vegetable oil
=> 1/3 cup light soy sauce
=> 1/3 cup rice vinegar
=> 1 teaspoon sesame oil
=> 3 tablespoons white sugar
=> 1/2 teaspoon ground ginger
=> 1/4 teaspoon ground black pepper
=> 3 cups shredded, cooked chicken breast meat
=> 1/3 cup chopped fresh cilantro
=> 1/3 cup chopped green onion

Sesame Pasta Chicken Salad1

 

Directions:
=> first, Heat a skillet over medium-high heat. Add cook stirring frequently until lightly toasted and sesame seeds. Remove from heat and set one side .
=> Then Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta and rinse under cold water until cool. Then transfer to a large bowl.
=> In a jar with a mix vegetable oil, soy sauce, tight-fitting lid ,vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well.
=> Pour sesame for dressing over pasta and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

Caesar Salad

Ingredients :
=> 24 lettuce leaves-crisped
=> 1/2 cup cream
=> 1 tsp salt
=> 1/2 tsp black peppercorns-ground (pissi kali mirch)
=> 1 tsp garlic-chopped fine
=> 1/2 cup cheese-grated
=> 2 eggs – boiled and diced small
=> 1/2 cup bread croutons (cubed and fried bread)

Method

=> Mix together, the cream, salt, kali mirch, garlic and cheese.

=> Break up the crisped lettuce, add the croutons and eggs, mix in the cream mixture and serve immediately.

Balinese Jukut Urab

Balinese Jukut Urab

Balinese Jukut Urab’ is a mixed vegetable salad with beans, spinach, sprouts, grated coconut dressed in sweet and sour flavors.

Ingredients :
-> 1 cup blanched snake beans
-> 1 cup blanched bean sprouts
-> 1 cup blanched young spinach
-> 1/2 cup chopped onions lightly sauteed
-> 1/4 cup chopped fresh red chillies, lightly sauteed
-> 2/3 cup of grated and roasted coconut
-> Roasted peanuts for garnishing
-> Crispy fried garlic and ginger for garnishing

For the dressing:
-> 1 large red chili, de-seeded and finely sliced
-> 3 wedges of kaffir lime
-> 1/4 tsp white pepper
-> 1/4 tsp sugar
-> Salt to taste
-> 1 Tbsp oil
Balinese Jukut Urab

Method

-> Cut the long beans into 2.5cm pieces.

-> Add all the ingredients in a bowl with the dressing and gently mix it all together.

-> Plate it and garnish when ready to serve.

Tip for salad –

-> Our regular green beans work just as fine in place of snake beans. I always like to serve this salad a few hours after it has been made, so that the vegetables imbibe all the flavors used for the dressing.