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| Salad-
Saute Salad |
Submitted By
- Msgraves |
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Ingredients:
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- 1/2 cup olive
oil
- 1tbsp butter
- 1med minced onion
- 2 med zucchini sliced
thick
- 2med yellow squash sliced
thick
- 1 small red or green
bell pepper seeded and
diced
- 10 ounces frozen whole
kernel corn
- 1large tomato peeled
and diced
- 1/3 cup water
- salt pepper and parsley
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| Method: |
- Melt butter in large S killet or
Wok over Medium heat.
- Add onion Zucchini, S quash and
Bell Pepper.
- Sauté for 4-5 minutes.
- Add water. Cover and reduce heat.
- Simmer for 5 minutes.
- Add corn, tomato, salt and pepper.
- Cook till veggies are tender for
about 3 minutes.
- Pour on olive oil and season to
taste.
- Serve hot.
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| Salad-
Easter Salad |
Submitted
By - Chat Hosts |
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Ingredients:
- 1 large head of
lettuce, shredded
- 1 large cucumber
- 1 large tomato
- 1 large carrot
- 1 large onion
- 1 bunch salad leaves
- 1 bunch spring
onions
- 1 small beetroot
- 1 small leafy green
cabbage
- 1 lemon juice extr
ac ted
- 1cup mayonnaise
salt, pepper (freshly
ground), ground sugar
to taste
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| Method: |
- Steam beetroot in pressure
cooker, allow one whistle.
- Peel and slice into thin
rounds.
- Chop sepa rat ely cabbage,
celery and spring onions, thinly.
- Keep whole 6-7 salad leaves.
- Place all in sepa rat e bowls
of chilled water for half an
hour in fridge till crisp.
- Grate separately cucumber
and carrot with a large-holed
g rat er. Pl ac e similarly
as above.
- Chop onion and tomatoes finely,
sepa rat ely. Rinse a transparent
glass bowl with cold water.
- Spread the shredded lettuce
leaves
- Stick the beetroot slices
around the inner wall of the
bowl, evenly.
- Spread the tomatoes on the
lettuce leaves without dropping
beetroot.
- Sprinkle salt and pepper.
- Drain spring onions; remove
excess moisture by dabbing
lightly on kitchen towels.
- Spread over tomatoes. S prinkle
salt and pepper.
- Repeat other layers similarly
for e ac h vegetable in following
order. Cabbage, celery, onion
and carrot.
- Pour mayonnaise over it
- Sprinkle lemon juice, garnish
by analyzing the celery leaves
attr ac tively on top.
- Chill before serving.
Making time: 30
minutes
Makes: 4 S ervings
S helf
life: 1day refrige rat
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| Cucumber
Salad |
Submitted
By - Chat Hosts |
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Ingredients:
- 2 large cucumbers,
peeled
- 2 cloves garlic
- 2 cups plain
low-fat yogurt
- 1 tsp garlic
powder
- 4 tbsp vinegar
- 1 tsp salt
- 1/2 tsp fresh
ground pepper
- 2 tbsp freshly
chopped dill
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Method:
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- Slice cucumbers into
lengthwise and remove
seeds.
- Dice the cucumber
and add remaining ingredients.
- Mix thoroughly and
chill at least 1/2
hour before serving.
Serves: 3-4
Preparation time: 5-10
minute
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