Salads

1.Bean-sprouts and Fruit Salad:
Ingredients:
Bean-sprouts-1cup,baby tomatoes-8;Oranges-2;Pineapple-2 slices;Mango(ripe)-1,Apricots-6,Peach-1,Apple-1,Lettuce leaves(shredded)-6, Olive oil-4 tbsp,Balsamic Vinegar-1 tbsp,Salt- to taste,Peppercorns(freshly ground)- 1/2 tsp,Fresh orange juice-2 tbsp.

Method:
Cut the baby tomatoes into two.Peel the oranges,separate the segments,remove the pips and slice them.Cube the pineapple slices.Peel mango,cut slices and then into cubes.Soak apricot in warm water for few hours, if dry or else wash and use as such.Cut apple and peaches into cubes.Put all the above in a salad bowl.Add shredded lettuce leaves,baby tomatoes and bean-sprouts.Prepare the dressing by mixing together olive oil,balsamic vinegar,salt,freshly ground peppercorns,fresh orange juice.Mix well and chill till use.Just before serving add the dressing to bean-sprouts and fruit mixture and serve.

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2.Onion Salad:
Ingredients:
Onions-3 thinly sliced,Fresh lemon juice-2 tbsp,Dessicated coconut-4 tbsp,Fresh ginger-1/2 tsp grated,sugar-1/2 tsp.

Method:
Soak the onion rings in lemon juice for about 1 hour.
Add coconut,ginger and sugar.Serve.

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3.Hot and Sour Beef Salad(serves 5)::
Ingredients:
1 1/4 pound flank steak or reserved cooked flank steak from broiled flank steak recipe; coarse salt; Cracked pepper; 1/2 cup lime juice divided; 2 teaspoons olive oil; 1/4 cup fish sauce; 2 teaspoons sugar; 1 teaspoon Vietnamese chili paste; 1/2 cup loosely packed, roughly chopped cilantro leaves; 1 cucumber, peeled, seeded and thinly sliced; 1 mango, peeled, seeded and cut into 1-inch chunks; 1 large head butter lettuce, washed and spun dry;
Method:
Season flank steak with salt and pepper and 1/4 cup lime juice. Heat oil in a 12-inch non-stick skillet over medium high heat. Add flank steak and cook to medium rare, turning once, about 6 to 7 minutes per side. Remove to a cutting board and let rest.In a large, non-reactive salad bowl, whisk together remaining lime juice, fish sauce, sugar, chili paste and cilantro. Add cucumber, mango and lettuce leaves to dressing. Toss until combined. Divide among 5 serving dishes. Slice flank steak very thin and divide slices among the salads. Place over greens.

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4.Macaroni Smoked White Fish Salad(serves 5)::
Ingredients:
3 cups Macaroni(cooked, drained and tossed with 1 tablespoon oil); 1 teaspoon vinegar; 1/4 cup chopped green or black olives; 1/2 cup diced celery; 1 4oz. can crushed pineapple, drained; 1 teaspoon celery seed; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 pound smoked white fish(cut into pieces); 1 1/2 cups mayonnaise;
Method:
Toss all ingredients together and refrigerate until ready to serve.

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