Fresh, So Fresh
Salads

for all Occasions

In no time at all the summer will be upon us, and with the heat turned on, nothing could be more refreshing than a variety of salads. Salads to eat as a meal, salads to accompany meats or fresh, cunchy salads to add colour and vibrancy to your meal – find them all here… 

Greek Salad

Great to provide the veggie balance to  a heavy meat entrée, like a Raang or a fried chicken

Ingredients

6 firm ripe tomatoes, coarsely chopped

3 cucumbers, coarsely chopped

1 onion sliced into rings

1 red capsicum, halved, deseeded, coarsely chopped

¼ cup black olives

¼ kg marinated feta, coarsely chopped (you can also use fresh malai paneer)

1 tsp dried oregano

1 tsp salt

1/2 cup olive oil

1/4 cup white vinegar

Method

• Combine tomato, cucumber, onion, capsicum, olives and feta in a salad bowl. Sprinkle with oregano and salt.

• Whisk together the oil and vinegar in a jug. Drizzle the salad with dressing and toss to combine. Serve immediately.

Note: - Make this recipe just before serving.

Crunchy Chicken Ramen Salad

A light but filling salad

Ingredients

3 tbsp. olive oil
1 pkg. ramen noodles
2 tbsp. sesame seeds
2 cups cut up cooked chicken
1/2/ cup roasted roughly crushed peanuts
4 green onions, sliced

Dressing
1/4 cup sugar
1/4 cup white vinegar
1 Tbsp. vegetable oil
1/4 tsp. pepper
1 tsp soy sauce
 

Method

• Heat 3 Tbsp. olive oil in large skillet over medium heat. Break noodles into bite-size pieces and add to oil in skillet along with seasoning packet. Cook and stir for 2 minutes. Add sesame seed and cook and stir about 2 minutes longer, until noodles and seeds are golden brown.

• In a large bowl, combine sugar, vinegar, oil, soy sauce and pepper.

• Add chicken, peanuts, green onion, coleslaw mix, and browned noodle mixture; toss to combine.

Orange Walnut Salad

Tangy and crunchy, sure to be a summer hit.

Ingredients

4 green onions, chopped
1/2 cup. chopped celery
2 cups. drained tinned Mandarin oranges or 6 fresh oranges, peeled and chopped into small bits
1 cup roasted walnuts
 

Dressing
1/2 cup salad oil
1/2 cup chopped coriander
2 tsp sugar
2 tsp white vinegar
salt and pepper to taste
dash of Tabasco sauce
 

Method

• Toss onions, celery and oranges with dressing. Sprinkle with walnuts

• Mix all ingredients and allow flavours to blend

Layered Italian Salad

So colourful, you may not want to eat it,

you’d just rather look at it!

Ingredients

1 1/2 cups bread crumbs
2 medium red peppers -- thinly sliced rings
2 medium yellow peppers -- thinly sliced rings
2 medium green peppers -- thinly sliced rings
1 medium red onion -- thinly sliced rings
1 cup sliced cucumber
6 firm tomatoes -- thinly sliced (about 3 cups)
1 cup grated Parmesan cheese or Amul cheese
2 tablespoons chopped basil (dried or fresh)

Dressing
1/2 cup salad oil
2 tsp sugar
2 tsp white vinegar
salt and pepper to taste
 

Method

• Place bread crumbs in shallow baking dish and bake at 350° F. for five minutes. Set aside.

• Arrange vegetables in layers in very large clear glass bowl, sprinkling some of the bread crumbs and parmesan cheese over each layer.

• Cover and refrigerate for 2-8 hours. Just before serving, pour dressing over top, and sprinkle with basil.

 Archive: Hyderabadi Cuisine