Sweet & Sour Vegetable Salad

Sweet & Sour Vegetable Salad

Sweet & Sour Vegetable Salad

Ingredients:
Boiled Potato 1
Carrot 1
yellow bell pepper 1
Cucumber 2
Cabbage 1 cup
Boiled Green Peas 1 cup
Mint Leaves ½ cup
Lemon Juice 1 tbsp
Brown sugar 1 tbsp
Salt ½ tsp
Black Pepper ½ tsp
Tomato Ketchup 2 tbsp
Oil 2 tbsp
Method:
• In a bowl add 1 boiled Potato; 1 cup boiled green peas,1 bell pepper,  1 carrot, 1 cup cabbage, 2 cucumbers along with ½ cup mint leaves. Cut into small pieces. 
• After this add 2 tbsp tomato ketchup, ½ tsp salt,½ tsp black pepper, 1 tbsp lemon juice, 1 tbsp brown sugar along 2 tbsp oil. Mix well.
• Sweet and Sour Vegetable Salad is ready to serve

German Cucumber Salad

German Cucumber Salad

German Cucumber Salad

SALAD
2 large cucumbers, peeled and thily sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced
DRESSING
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste
Directions
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.
Chill at least 2 hours before serving.

Chicken Pasta Salad

Chicken Pasta Salad

Ingredients

Water 5 cup
Pasta 2 cup
Tomato juice 1 ¼ cup
Olive oil 1 ½ tbsp
Red vinegar 1 tbsp
Chili powder 1 ½ tsp
Paprika ¾ tsp
Salt ½ tsp
Ground black pepper ¼ tsp
Parmesan cheese grated ½ cup
Corn ½ cup
Coriander leaves chopped 1/3 cup
Green onions chopped ¼ cup
Green bell pepper diced 2 tbsp
Chicken breast boiled 1

Method

1. Bring water to a boil and add the pasta and cook till all done. Rinse under cold running water and drain well.
2. Stir the tomato juice, olive oil, vinegar, chili powder, paprika, salt and black pepper together. Toss it with the drained pasta and refrigerate for 2 to 4 hours.
3. Combine the Parmesan cheese, corn, coriander leaves, spring onion, green capsicum and diced chicken breast. Combine with the chilled pasta mixture and cover and refrigerate for at least 8 hours or overnight before serving.

Tuna Salad

Tuna Salad

Tuna Salad

Ingredients

Tuna fish 1 tin

Pita breads 2

Onion 1 medium

Fresh parsley 2 – 3 sprigs

Capsicum (cubed) 1

Black olives 3 – 4

Mayonnaise 2 tbsp

Black peppercorns, crushed ½ tsp

Method

Heat the pita breads on a non stick griddle on low heat till crisp. Chop onion, parsley, capsicums cut into cubes and black olives. Mix onion, olives and capsicums in a bowl. Add tuna and mix. Add mayonnaise, crushed black peppercorns and mix well. Cut the pita breads into 6 triangles each. Place the tuna salad over 6 pieces and sprinkle a little parsley. Cover with another pita triangle and serve. You can also serve them as open sandwiches. Use a scoop to put the tuna salad over the pita breads so that it looks neat.