Tired of trying pastas, Thai curries and Chinese noodles? Why not box a salad for lunch or put one together for dinner? Salads are not just easy to make, but healthy too as they include vitamin-rich salad greens and a bunch of protein. So all you have to do is mix and match different ingredients to create a variety for your palate.
Here are recipes for seven salads that make for a wholesome meal.
Salmon Orzo Salad
Ingredients
3 tbsp yogurt
2 tbsp mayonnaise
3 tbsp milk
1 tbsp grated parmesan cheese
250 gms of your favourite shaped pasta
1 smoked salmon fillet
1 cup cherry tomatoes
½ yellow bell pepper sliced
½ cup diced muenster cheese (a type of smooth textured American cheese; can be replaced with Swiss cheese too)
½ cup fresh peas
Method
1. Boil water in a large pot.
2. Combine the salad dressing of muenster cheese, mayonnaise and yogurt in a bowl.
3. Cut the salmon into medium pieces and add it to the dressing along with the bell peppers and stir gently.
4. Add the peas and in the meanwhile add pasta to the boiling water.
5. Drain the pasta, rinse it cool water so that it doesn't stick together and add it to the salad.
6. Mix all ingredients well top it with parmesan cheese and serve.
Grilled Tandoori Chicken Salad
Ingredients
Tandoori chicken
2 tbsp cups yogurt
1 tbsp cup mayonnaise
1 tsp cup mango chutney
1 tbsp milk
Handful of lettuce and rocket leaves
5-6 cherry tomatoes
1 green onion chopped
Method
1. Combine the salad dressing of yogurt, mayonnaise, mango chutney and milk in a bowl.
2. Make medium size pieces of the chicken and toss it well with the salad leaves, scherry tomatoes and onions.
3. Add the dressing and mix well.
4. Serve with whole wheat bread or naan.
Tortellini and Corn Salad
Ingredients
2 tbsp yoghurt
2 tbsp chopped avocado
1 tbsp olive oil
1 cups grated parmesan
Few basil leaves
250 gms tortellini pasta
6-7 cherry tomatoes
3 tbsp soy beans
3 tbsp crumbled feta cheese
1 tsp tobasco sauce
1 cup fresh corn
Method
1. Boil water in two pots.
2. In a bowl, mix yogurt, avocado, olive oil tomatoes and all other ingredients, except pasta.
3. In the meanwhile, add the pasta and corn in two separate pots of boiling water and cook for 2 minutes.
4. Drain them and rinse in cool water.
5. Add it to the mixture of yogurt, avocado and seasoning and top it with parmesan cheese.
6. Refrigerate and serve chilled.
Courtesy for above recipes: Allan Limmer, Executive Chef at Intercontinental The Lalit
Ceasar Salad
Ingredients
25 gms iceberg lettuce
4 garlic cloves chopped
3 tbsp grated parmesan cheese
10 gms cured pork meat or pancetta
10 gms bacon
10 gms anchovies
1 poached egg
5 gms chopped parsley
10 gms olives
10 gms sundried tomatoes
10 gms roasted mushrooms
100 gms roasted chicken (optional)
4 tbsp mayonnaise
1 tbsp white vinegar
2 tbsp chopped onions
1 tbsp sugar
Method
1. Sauté bacon and pancetta and set aside for cooling.
2. Mix parmesan cheese, white vinegar, garlic mayonnaise, onions, sugar and anchovies.
3. Add the lettuce, pancetta, bacon, chicken, sundried tomatoes and mushrooms and mix well.
4. Add the poached egg, top it with chopped parsley and serve.
Roasted Vegetable Salad
Ingredients
25 gms iceberg lettuce
15 gms red bell pepper diced
15 gms yellow bell pepper chopped
10 gms zucchini diced
15 gms roasted tomatoes
5 gms olives
10 gms button mushrooms
2 tbsp olive oil
½ tsp oregano
½ tsp thyme
3 cloves of garlic chopped
½ tsp pepper
Salt to taste
For the Dressing
2 tbsp red wine
3 tbsp red wine vinegar
1 tsp sugar
1 tsp black pepper
3 tbsp olive oil
3 tbsp balsamic vinegar
Salt to taste
Method
1. Toss the vegetables in olive oil along with garlic, salt pepper and the herbs.
2. Roast them in a preheated oven of 200ºC for about 10 minutes and set aside for it to cool.
3. Mix the ingredients for the dressing, add it to the vegetables, add the lettuce, mix well and serve.
Courtesy for above recipes: Chef Sanjay Malkhani of Purple Rain- Resto Bar
Mixed Meat Salad
Ingredients
50 gms boiled chicken cut in strips
35 gms ham strips
50 gms roast beef strips
35 gms strips of swiss cheese
60 gms iceberg lettuce
4 cherry tomatoes
20 gms red and yellow bell pepper sliced
4 tbsp French dressing
Method
1. Mix all the meat, lettuce, tomatoes and bell peppers in a bowl.
2. Add the French dressing, salt and pepper to taste, mix well and serve.
Greek Salad with Grilled Chicken Breasts
Ingredients
30 gms red, yellow and green peppers diced
30 gms chopped tomatoes
15 gms chopped onions
35 gms chopped cucumber
1 tbsp oregano
30 gms olives
40 gms crumbled feta cheese
2 tbsp lemon juice
3 tsp olive oil
60 gms iceberg lettuce
1 chicken breast cut into strips
½ tsp pepper
Salt to taste
Method
1. Marinate the chicken breast in olive oil, salt, pepper and oregano for 15 minutes.
2. Grill it in a pre heated oven of 250ºC for about 10 minutes.
3. Mix rest of the ingredients with the cheese and lemon juice and another teaspoon of olive oil and serve. You could also roast the whole chicken breast and serve it as a side dish.
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