BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

BEAN SPROUT, BELL PEPPER AND ONION SALAD WITH HONEY MUSTARD DRESSING

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Onion juliennes	75	gm
3	Bell pepper Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1	tspn
10	Crushed black pepper	1	tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and boiled peanut with the dressing.

* Serve in room temperature.

Grilled Chicken and Bell pepper Salad with Mango Relish

GRILLED CHICKEN AND BELL PEPPER SALAD WITH MANGO RELISH

S.NO	INGREDIENTS	QTY	UNIT
1	Grilled Chicken breast cut in to cubes	1	no
2	Bell pepper cut in to cubes	1/2	no. each
3	Ice berg lettuce	1/2	no.
For Mango Relish
4	Fine Chopped raw mango	1	no
5	Mango Crush	50	ml
6	Jalapeno fine Chopped	1	no
7	Lemon Juice	1 tspn
8	Coriander Leaves fine chopped	1/2	bunch
9	Salt	To taste
10	Pepper	To taste
11	Tamarind pulp	1/2 tspn

METHOD:

* Make Mango relish by mixing all the ingredients list from 4-11 and keep a side.

* Mix grilled chicken cubes and bell pepper cubes nicely.

* Using Ice berg lettuce as a bed pour Chicken cubes and bell peppers on the plate.

* Pour the Mango relish on the top the salad and allow the salad to observe the seasoning for at least 15 minutes.

* Serve at room temperature. 

Beans Sprout Capsicum and Cherry Tomato Salad

BEANS SPROUT CAPSICUM AND CHERRY TOMATO SALAD

S.NO	INGREDIENTS	QTY	UNIT
1	Beans sprout	100	gm
2	Yellow Pepper Juliennes	1	no.
3	Capsicum Juliennes	1	no.
4	Onion Juliennes	1	no.
5	Cherry tomatoes	10	no.
For Dressing
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper and salt and keep it a side.

* Mix all the vegetables and beans sprout  with the dressing.

* Serve in room temperature.

Kosambari Salad

KOSAMBARI SALAD

INGREDIENTS

Grated carrot – 2 no’s

Moong dal– 50gm

Lemon – 1

Salt – to taste

Grated cucumber-1/2 no

Mint leaves- for garnish

FOR TEMPERING

Oil – 1 tsp

Mustard – 3/4 tsp

Green chili – 1, chopped

Asafoetida – A pinch

METHOD-

Soak moong dal for an hour. Drain water completely.

In a mixing bow, place grated carrot, drained moong dal. Squeeze the lemon in it.

Temper with the items under ‘To temper’ table. Add it to the salad, add salt and mix with a fork/ spoon.

Lemon and salt can be adjusted as per your taste preference.

BACON LETTUCE TOMATO SALAD

BACON LETTUCE TOMATO SALAD

S.NO	INGREDIENTS	QTY	UNIT
1	Ice berg Lettuce	80	gm
2	Romaine Lettuce	80	gm
3	Rocket Lettuce	80	gm
4	Bacon fine chopped	6	No’s
5	Black olive	10	No’s
6	Tomato wedges	10	No’s
7	Vinaigrette Dressing	15	ml

METHOD:

1. Fry bacon in medium-sized skillet over moderate heat until crisp and golden. Turn occasionally, transfer with slotted spoon to paper toweling to drain.
2. Place lettuce in large shallow salad bowl; add dressing and toss until well blended.
3. Add Tomato wedges without seeds on the top of the salad.

4. Sprinkle Bacon on the top of the Salad.