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Chicken Salad
400g chicken
1/4 tsp rosemary
1/4 tsp sage
1 tsp thyme
1 tsp olive oil
salt to taste
100 g lettuce
1 slice of low fat cheese, choppesd
3 tbsp garlic sauce

Marinate the chicken with rosemary, sage, thyme, salt and olve oil. Bake till done. Cut into fine slices. Shred the lettuce and arrange on a serving dish. Top with chicken slices, cheese and the sauce. Serve while the chicken is hot.

Cheese Salad
100g low-fat cottage cheese, cubed
50 g tomatoes, cut into chunks
50 g cucumber, cut into chunks

Mix all and serve. Quick, healthy and tasty.

Warm Green Salad
35 ml oil
2 cloves garlic, crushed
1 tsp freshly-grated ginger
10 l Worcestershire sauce
2 stalks celery, sliced
200 gms green beans, trimmed
6 baby marrows, cut diagonally into chunks
2 hard-boiled eggs, shelled
40 g sliced almonds
salt and pepper to taste

Heat oil over medium heat. Add garlic, ginger and sauce. Saute for one minute. Add celery, beans and marrow. Stir-fry for five minutes or until cooked but still crisp. Season with salt and pepper. Quarter eggs and add to vegetables. Serve sprinkled with almond slices.
Serve with puris. They are yummy with this salad.

8 oz. Yogurt (plain)
1 small Onion
1/2 t Salt
1 small Tomato
1/2 t amchoor(optional)
1/2 t Black pepper (ground)
1/4 c Milk
1 t chopped coriander
1 small green chilli, finely chopped

Beat yogurt and milk until smooth. Chop onion and tomatoes and add to yogurt. Add coriander, chilli, salt and pepper. Sprinkle amchoor over, and serve.

Couscous Salad
250 g couscous
1 tbsp reduced fat margarine
125 g parsley, chopped
125 g sring onions, finely sliced
65 g mint, chopped
10 ml olive oil
2 tbsp lime juice
1 cucumber, sliced
1 large tomato, sliced
mint sprigs to garnish

Add 250 ml salted boiling water to the couscous. Let stand for 5 minutes and drain. Add margarine and mix in with a fork to seperate the grains. Combine it with parsley, spring onion and mint. Mix olive oil and lemon juice and fold in. Season with salt and pepper. Arrange on a platter, surrounded with cucumber and tomato. Garnish with mint.
Many a times I make this for breakfasr for my boys(aged 2 and 5). They enjoy it and so do I and my husband.

Prawn Salad
250 g prawns
120 g mixed peppers, diced
50 gms tomato, chopped
1 small bunch spring onions, sliced
60 ml olive oil
30 ml lemon juice
salt and pepper to taste

Shell and devein prawns. Apply salt and leave for half an hour. Fry the prawns with half the olive oil. Toss prawns, peppers, tomato, onions, remaining olive oil and lemon juice in a salad bowl. Just before serving sprinkle salt and pepper and toss again.

Hot Potato Salad
1/4 kg poatoes, boiled
4 tsp coriander leaves, finely chopped
4 tsp parsley, finely chopped
2 tbsp mint, finely chopped
1 boiled egg, chopped finely
1 small onion, chopped finely
1/2 cup mayonnaise
1/4 cup cream
3 tbsp light and fresh dressing

Slice the potatoes and sprinkle on it a little salt and pepper. Mix with, coriander, parsley, mint, egg and onion. Heat the combined mayonnaise, dressing and cream. Pour over the potatoes and serve hot.

1 qaboos (pita bread), toasted and broken into small pieces
1/3 cup parsley, chopped
1 medium cucumber, chopped
1 large tomato, chopped
1 cup spring onions, chopped
1/3 cup mint, chopped
1 medium green capsicum, chopped
4 lettuce leaves, torn into pieces
for the dressing
1/3 cup extra virgin olive oil
2 cloves garlic, crushed
salt to taste
4 tbsp lemon juice
black pepper powder to taste

Mix all the salad ingredients except the qaboos. Combine the ingredients of the dressing in a bowl and whisk well. now combine the dressing, bread and the vegetables and toss well.

Chef's salad (my version)
100 g beef mortadella with olives
25 g shredded parmesan cheese
50 g rocket leaves
15 g parsley
10 g dill leaves
5 ml olive oil
5 ml white vinegar

Toss all the ingredients together in a bowl and serve.

Cole Slaw
100 g white cabbage, shredded
100 g red cabbage, shredded
125 g parsley, chopped
1 cup salad sauce
1 apple
1 tbsp sugar
a few cherries, apple slies and grated carrot for garnishing

Chop the cabbage very finely and leave it in ice-cold water for at least 30 minutes. Chop the apple with the skins on. Mix cabbage and apple with the sauce and sugar. Chill well. Serve after garnishing.
preparation time: 30 minutes
Serves 4 to 5

Chicken Salad
Crab Salad
Fried Cauliflower Salad (Cold Mezzah)
Mixed Beans Salad
Salad Lettuce
Spicy Potato Salad
Tomato Salad

last updated on 4-March-2006