Posts Tagged ‘salads’


Summer Salad

The heat has already hit us in this part of the world…..I know it sounds funny as in the other part, people are still fighting the cold. However, the heat here is rising high and now switching to some cool foods could only keep us cool from within. Salads are one good option to keep you cool as well as to keep you full and healthy. I love salads and I always have salads ready at home. Variety of salads , which range from the simple to the lengthy ones,are always prepared and I thoroughly enjoy them.


Salads are great fillers too. A perfect much for mid-day snack or along with sandwiches or rolls. At times, I use these prepared salads are my filling for rolls and they taste so great. Quick and easy and packed with lots of nutrients in their raw form, which makes it even more better.

This is one of my trials. On my grocery purchase, I happened to see all these different varieties of leaves and other veggies, that I could not hold back myself from laying my hands on them. So fresh and crisp !!!!  especially the Lettuce. The lettuce being packed with lots of health benefits, especially one that aids in weight loss is one of my favorites too.

A wonderful salad that could keep you cool and energetic for the entire day.

Salad Summer

Servings – 1 big bowl


A handful of Green Lettuce leaves

A handful of Red Lettuce leaves

A handful of Grass lettuce

1/2 cup Red bell peppers cut length wise

1/2 cup Green bell peppers cut length wise

1 cup Zucchini or Cucumbers coarsely chopped

1/4 cup Tomatoes cut length wise

2 tbsp Coriander leaves finely chopped

1 tbsp Mint leaves coarsely chopped

2 green chilies , slit and finely cut.

1/4 cup Thick curd

1/3 cup fresh cream

4-5 Tbsp Mayonnaise

2 tsp Pepper powder

Salt as per taste.


. Add all the veggies together and toss well.

. To this add the cream ,curd ,  mayonnaise, pepper and salt and toss well.

. Serve chilled.

Note : You could add in anything of your preference to this salad. There is no hard and fast rule that you need to stick to these ingredients. 🙂




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Salads are an all time favorite at my home. We just love salads and my niece, Michelle ( Michu ) is so much found of salads , that I just love to see the way she enjoys having it. This was one among the other few , that I prepared for my daughter`s birthday. while making this I was just thinking of Michu and how she licks her tweety little fingers ( she is only 2.5 yrs old !!!) and her content happy smile. Oh! the thought itself made me prompt to get it done to the best.

This salad is easy and definitely a winner.   With just little ingredients, you get a very simple salad that is refreshing and tasty. I made in a large batch as my brother-in-law and brother are also salad lovers to the core. So I knew this would get over, in a jiffy. You can make as per your requirement.

potato salad

Servings –  4-5


Potatoes  –   2 kgs

Chicken broth  –  2 cans ( I used the Maggie Chicken broth cubes to prepare the broth)

Garlic  – 2 cloves

Yogurt  –  2 cups

All herbs powder  –  1 tbsp ( I used the Keya brand that we get in supermarkets here)

Mayonnaise   –  1- 2 cups

Fresh Cream –  1/2 cup

Vinegar –  1 tbsp

Coriander   – a bunch finely chopped

Peanuts  –  for garnish



salad dipMethod

. Peel the potatoes, clean and cut them length wise.

. In a deep bottom vessel, make the chicken broth. For the Maggie cubes, in 1 litre of water, just add the two cubes that is provided in the packet. and boil. You get the broth.

. To this broth, add the garlic and cook the potatoes in this broth. Add a pinch of salt too.

. Once the potatoes are soft, drain them and keep them aside. Spread them so that they don`t get sticky and mashed.

. In another bowl, mix all the other ingredients, except the peanuts and a little coriander leaves, to make a great salad dressing.

. When the potatoes are cooled, mix it with the dressing and garnish with  coriander and peanuts. ( I used spicy peanuts for more punch).

. Refrigerate for more than 12 hours and serve chilled.

A lovely chilled salad for any time of the day and perfect for any combinations, in any weather.

easy potato salad


Recipe Sent to  Recipe Contest – Cooking Healthy in Hurry


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Pumpkin, beetroot and parmesan salad


This is a pure vegetarian meal and a healthy one too. A great salad for any time of the day along with any meal or could be even had for a snack to keep you full and yet healthy.

Serves 3-4


Olive Oil  – 10 ml

Brown Sugar – 1 tbsp

balsamic Vinegar  –  1/4 tbsp

Garlic thinly sliced  –  2 cloves

Smoked paprika – 1/2 tsp

Chopped parsley  –  2 tbsp

Pumpkin  –  500 gm cut into small pieces

Beetroot  –  150 gm cut into small pieces

Rocket leaves  –  60 gm ( you could use leaves any of your choice.)

Toasted Nuts  – 1/2 cup ( almonds, walnuts, cashew nuts , pine nuts anything of your choice)

Parmesan Cheese  –  125 gm




. Combine half the oil, vinegar, sugar , garlic and the paprika together .

. Coat the beetroot with this mixture and place it in a  baking dish, already set. follow the same for pumpkin also.

. Bake at 180 degree C for about 30 minutes.

. For the dressing : combine the remaining olive oil, vinegar, parsley,and the seasonings.

. Toss all the ingredients in a bigger bowl and  garnish with pine nuts and Parmesan cheese.

. Serve Chilled.



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layared salad

This is one of a salad and definitely a must try one. I made this and it just got over within minutes of being at the table. The effort put into making this is really rewarding and great.

Serves 6-7


Spinach or Cabbage  or Lettuce leaves  – 4 cups

Shredded cheese – 1 1/2 cups

Sliced fresh Mushroom – 2 cups

Small red onion – 1 nos, slices to small rings

Tomatoes chopped – 2 nos

frozen green peas  – 10 oz

Mayo Cheese  –  1/2 cup

Sour Cream  –  1/2 cup

Fresh basil chopped  – 1 tbsp

Bacon or Salami  crisply cooked – 4 slices


. Layer spinach , 1 cup of cheese, mushrooms, onions, tomatoes and peas in a large serving bowl. ( I shallow fried the mushrooms for a better taste)

.Mix the mayo,sour cream and basil.

. Spread over salad completely layer wise,covering till the top of salad and then top with the mayonnaise.

.Cover and refrigerate for at-least 5 hours.

.Sprinkle with the remaining shredded cheese and bacon before serving.

.Serve Chilled.


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Cucumber Salad

This is the easiest salad of all that I have made and just takes a few minutes. Above all it has a great refreshing look and taste that you could have it at any time of the day. I made this the other day, and it just vanished within minutes. Should try and good for all seasons.

Serves – 4-5


Cucumber  –  3 large nos, thinly sliced horizontally

Fresh Cream  –   1 cup

Lemon Juice  –  1 tbsp

Salt and pepper for taste

Dill or Coriander leaves , finely chopped.



. Slice the cumber and keep it aside.

. In a bowl mix all the other ingredients and whisk well.

. Mix in the cucumber.

. Wrap and refrigerate overnight.

. Serve Chilled….you will be taken away………




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This is a simple and tasty salad that could be made within hardly 15 mins time. An easy recipe that you could include for your lunch or dinner or have it just like that for a brunch or evening snack. It keeps you full and is tasty.


Serves – 4-5


Cooked potatoes –  1 1/2 cups

Shredded red Cabbage   –  1/2 cup

Green Chilly finely chopped  –  1/4 cup

Celery Chopped  –  1/4 cup

Coriander Leaves Chopped – 1/4 cup

Mayonnaise   –  4 tbsp

Salad dressing    –  2 tbsp ( optional )





.  Boil the potatoes till they are soft and tender ( be careful, over boiling may cause the potatoes to be smashed ) and allow then to cool.

.  In a bowl add the shredded red cabbage, the green chilies  celery leaves, coriander leaves, salt and pepper and mix.

. To this add the cooked potatoes and then mix well with the mayonnaise and the salad dressing.

.Season with salt and pepper.

. Refrigerate it over night and serve chilled.


You will love this salad and could be served along with any kind of meal that you make.



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A wonderful and whole some breakfast item, that would keep you healthy and it a variety item that would make you feel content and full till your next meal.

Serves – 2-4


Boneless and skinless chicken breasts – 4 nos

Yellow Mustard – 1 tsp

Cucumber – 1/2 cup

Tomato – 1/2 cup

Cashews – 4 tbsp

Croissants – 4 nos, split

Mayonnaise   –  2 tbsp



. Arrange the chicken in a such a manner so that the thicker parts are to the outside , in a microwave pan.

. Cover tightly and microwave for about 3 – 4 minutes at high or until juice is no longer pink.Uncover and refrigerate for about 10 mins.

. For the Salad:  Cut the chicken into 1/4 pieces  Toss the chicken, mustard, cucumber,tomatoes  cashews and mayonnaise. Cover and refrigerate for about an hour.

.Just before serving, spread cut sides of croissant halves.Spread chicken mixture over bottom of croissants and top with lettuce.


A must try recipe and good for the days start…


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