Greek Fruit Salad

Greek Fruit Salad

Ingredients

Greek yogurt 16 Oz (vanilla,honey flavored)

Fruit cocktail  1 cup
grapes  half cup

orange 1 cup Pineapple 1 cup
Bananas 1 cup
Cherries a few
Leeches half cup
Mangoes half cup

strawberries half cup
Sugar or honey 4 to 4 tablespoon
Almond extracts half tsp 
Mint leaves for decoration or walnut

Directions

Whip the yogurt with sugar or honey and almond extract. Mix with fruits and stir well to coat fruits thoroughly. Serve with mint sprigs.

Creamy Pasta Salad

Creamy Pasta Salad 

Pasta Salad 

Ingredients 

Apples diced 2
Walnuts chopped 1 cup (optional)
Potatoes diced 4
Raisins 1 cup
Carrots diced 2
Capsicum diced 2
Macaroni 2 cup boiled 
Greek yogurt 1 cup 
Mayonnaise 1 cup
Salt to taste
Black pepper to taste
Sugar half teaspoon 

Method

Whisk the mayo along with the yogurt, salt, white and black pepper and sugar until well mixed. Now put all vegetables, raisins and walnuts in a bowl along with the apple. Pour over the salad dressing and mix well to combine. Season to taste with salt and pepper and serve.

THREE BEAN SALAD

THREE BEAN SALAD

Ingredients:

Rajma 1 cup, boiled
Black eyed beans 1 cup, boiled
Chick peas 1 cup, boiled
Tomatoes 1 chopped into cubes
Onion 2-3 tbsp, chopped
Green chilies 3 chopped
Coriander leaves 2 tbsp, chopped


For Dressing:

Garlic paste ½ tsp
Lemon juice 4 tbsp
Chat masala 2 tsp, leveled
Black Pepper powder ½ tsp
Salt ½ tsp
Olive oil 2 tbsp


Method:

Mix all together, toss in prepared dressing & serve.

MEXICAN SALAD

MEXICAN SALAD

Ingredients:

Onions 2 (sliced)
Tomatoes 2 (seed removed and cut in to slices)
Capsicum 2 (cut in to slices)
Cucumber 2 (cut in to slices)
White pepper powder ½  teaspoon
Sweet corn 1 cup (boiled)
Lemon juice 2 tablespoon
Salt 1 teaspoon
Mayonnaise 8 tablespoon

Method:

In a bowl Mix all together and serve with ice berg.

BOHRI SALAD

BOHRI SALAD

Ingredients:

Carrot 2, cut in strips
Cabbage 2 ½ cups, sliced
Cucumber 2, cut in strips
Curd 1 kg beaten
Sugar 4 tbsp
Salt 1 tsp

For bhagar:
Mustard seeds ½ tsp
Curry leaves 4-5
Oil 1/2 cup

Method:
1. Beat Curd.
2. Add in salt, sugar & vegetable.
3. Mix all remove in a salad bowl.
4. Heat oil in a large pan, add curry leaves, stir fry for a minute and pour it on the top of salad. Serve chilled.