Egg and Tomato salad

Ingredients...

[1] 6 hard boiled eggs.

[2] Mayonnaise.

[3] Chives, cut.

[4] Cucumbers, chopped.

[5] Olives, chopped.

[6] Salt and pepper.

[7] Lettuce leaves.

[8] 3 tomatoes.

[9] Juice from 1 lemon.

[10] Parsley, chopped.

[11] 1 lemon.

Method...

1. Cut eggs lengthwise.

2. Delicately remove yellow, without damaging the white.

3. Add egg yellows to mixture of mayonnaise, chives, cucumbers, olives, salt and pepper.

4. Generously fill half egg whites with mixture.

5. Wash and dry lettuce leaves, place around large plate, place stuffed half eggs on top.

6. Cut tomatoes into 4; place in center of plate and pour lemon juice and olive oil on top; season with pepper; sprinkle chopped parsley on top.

7. In middle, decorate with lemon topped with an olive.

-:Thank You :-

Dilled Red Potato Salad

Ingredients...

[1] 2 lb. red potatoes.(about 6 med.size)

[2] 2 green onions-chopped.

[3] 1 cup frozen peas.

[4] 1 celery stick-thin sliced.

Dressing-1: Creamy

[1] 1/4 cup mayonnaise.

[2] 1/4 cup yogurt or sour cream.

[3] 1 garlic clove-minced.

[4] 2 tbsp. dill weed.

[5] 2 tbsp. lemon juice.

[6] 2 tsp salt.

Dressing-2:Oil/Vin

[1] 1/2 cup salad oil.

[2] 1/4 cup cider or wine vinegar.

[3] 2 tbsp. dill weed.

[4] 1/2 tsp dry mustard.

[5] 2 tsp salt.

Method...

1. Cook potatoes in salted boiling water. When potatoes are almost done(about 15 minutes), add peas and boil for 2 more minutes.

2. Drain water and let cool. Chop onions and celery and add to large bowl with cooled potatoes and peas.

3. Mix dressing (#1 or #2) in small bowl and pour over potatoes. Toss, cover and chill salad

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Mushroom Salad

Ingredients...

[1] 1 tablespoon olive oil.

[2] 1/2 lb mushrooms.

[3] 3 garlic cloves, chopped fine.

[4] 1 teaspoon basil or marjoram.

[5] 1 medium tomato, diced.

[6] 3 tablespoons lemon juice.

[7] 1/2 cup water.

[8] 1 pinch salt.

[9] 1 pinch fresh pepper, ground.

[10] 1 tablespoon fresh parsley or fresh coriander, chopped.

Method...

1. Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes.

2. Do not overcook.

3. Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated.

4. Add the tomato, lemon juice, water, salt, and pepper. Stir together and cook until the tomato softens.

5. Remove from heat and let cool.

6. Garnish with chopped herbs.

-: Thank You :-

Carrot Salad

Ingredients...

[1] 1 pound carrots, peeled and grated.

[2] 1/2 cup raisins.

[3] 1/3 cup mayonnaise, or to taste.

[4] 1 tablespoon granulated sugar, to taste.

[5] 1/2 teaspoon salt.

[6] black pepper, to taste.

Method...

Put grated carrots in a large bowl; toss with remaining ingredients. Chill thoroughly before serving.

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Pasta Salad

Ingredients...

[1] 2 cups cooked spiral pasta.

[2] 1/2 cup Sun-Maid Natural Raisins.

[3] 1/2 cup cubed papaya.

[4] 1/2 cup cubed nectarine.

[5] 1/2 cup cubed mango.

[6] 1/4 cup chopped basil.

[7] 2 tablespoons seasoned rice vinegar.

Method...

# COMBINE all ingredients.

# TOSS gently and serve.

Variation: substitute 1-1/2 cups cubed cantaloupe or honeydew melon for papaya, nectarine and mango.

-: Thank You :-

Chicken Salad With Fruit

Ingredients...

[1] Unlimited amounts of shredded lettuce, choppedCucumber and any other green salad

[2] 1 apple

[3] 1 pear

[4] 1 orange

[5] 1 kiwifruit

[6] 2 oz (50g) cooked and chopped chicken

breast

[7] 2 tablespoons plain yogurt

[8] 1 tablespoon wine vinegar

[9] 1 clove garlic, crushed

[10] salt and freshly ground black pepper

Method...

Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.

Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.

-:Thank You :-

Egg Salad

Ingredients...

[1] 12 eggs, well beaten.
[2] 50 g (2 oz.) celery, chopped.
[3] 65 g (2.5 oz.) green pepper, chopped.
[4] 4 Tbsp. pimentos, diced.
[5] 125 ml (4 oz.) low calorie mayonnaise, or salad.

Dressing...

[1] 1 tsp. mustard powder.
[2] pinch black pepper.
[3] lettuce leaves, to serve.
[4] olives, to serve.
[5] radishes, thinly sliced, to serve.

Method...

Pour the beaten eggs into a greased 12 x 10 x 2-1/2-inch tin placed insidea larger roasting tin. Fill to half way up the side of the tin withboiling water. Bake, uncovered, at 170 C / 325 F / Gas 3 for 30 to 40minutes or until firm to touch.

Chill until cooled, dice. In large bowl, combine diced eggs and remainingingredients. Chill at least 1 hour.

Using a scoop, place onto lettuce leaf, garnish with 2 ripe olives, 1 greenolive and radish slices.

-: Thank You :-

FRUIT SALAD

Ingredients...

[1] 3 Bananas.

[2] 1 Apple.

[3] 2 Orange.

[4] 1Ripe Mango.

[5] 1 Bunch Green Grapes.

[6] 1/4th cup Pomegranate seeds.

[7] Few canned Cherries.

[8] 1 Guava.

[9] 1/2 cup sugar. (or to taste)

[10] 1 lemon juice.

Preparation...

1. Peel and cut all fruits into banana and apple in the end to avoid browns.

2. Pour lemon juice immediately on fruits.

3. In a little water add sugar and half melt it on heat.

4. Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.

Note: Salt and chaat masala can also be used

-: Thank You :-

Russian Salad

INGREDIENTS...

[1] 1/2 cup cold cooked carrots, diced.
[2] 1/2 cup cold cooked turnips, diced.
[3] 1/2 cup cold cooked potatoes, diced.
[4] 1/2 cup cold cooked green beans, cut into 1-inch pieces.
[5] 1/3 cup cold cooked peas.
[6] 1/4 cup mayonnaise.
[7] salt and freshly ground black pepper.
[8] 1/3 cup julienned ham strips.
[9] 2 hard boiled eggs, sliced.
[10] 4 rolled anchovy fillets.


PREPARATION...

1. Toss the carrots, potatoes, turnips, green beans, and peas together in a bowl.

2. Mix in the mayonnaise and season with salt and pepper.

-: Thank You :-