Salads

5.Tomato and Onion Salad:
Ingredients:
Tomatoes-2 large,Spring onions-8 finely chopped,Sugar-1/2 tsp,Plain yoghurt-4 tbsp,Fresh lemon juice- 1 tbsp,Red chilli-1 finely chopped and seeds removed.

Method:
Blanch tomatoes in boiling water for 30 seconds,peel off skin,chop tomatoes roughly.Combine tomatoes with spring onions,sugar,youghurt,lemon juice and chill.Serve.

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6.Pumpkin and Mustard Salad:
(This dish can be varied by using sliced bananas,tomatoes,cucumbers or boiled cauliflower florets)
Ingredients:
Pumpkin-250g peeled and sliced,Capsicum-1/4 green finely chopped;Dry Mustard-1/2 tsp,Ground Ginger-1/4 tsp,Ground cumin-1/2 tsp,Plain yoghurt-2/3 cup(150ml).

Method:
Cook pumpkin in boiling water until tender,drain.Combine capsicum,mustard,ginger,cumin and yoghurt.Add pumpkin and stir well.Serve.

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7.Cottage Cheese Salad:
Ingredients:
Onions-2 thinly sliced,Salt-1 tsp or to taste,Dessicated coconut-2 tbsp,Heated milk-4 tbsp,Cottage cheese-500g,Green capsicum-1/2 chopped,Fresh Coriander-2 tbsp chopped,Fresh lemon juice-3 tbsp,Freshly ground black pepper-1/4 tsp.

Method:
Sprinkle onion slices with salt and rub in with hands stand 30mins.Rinse under cold water,drain.Soak coconut in milk,stand 30mins.Combine onions,coconut,cottage cheese,capsicum,coriander,lemon juice and pepper.Serve cold.

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8.Chicken Caesar Salad(serves 4):
Ingredients:
Dressing:
10 Tbsp olive oil; 4 large egg yolks (or about 4 tbsp egg beaters); 2 Tbsp lemon juice; 2 Tbsp white wine vinegar; 2 tsp worcestershire sauce; 3/4 tsp salt; 1 1/2 tsp minced anchovy fillet;
Croutons:
1 loaf Italian bread(cut in ¾-inch cubes - about 4 cups); olive oil; coarse salt and ground pepper;
Chicken:
4 boneless chicken breasts; coarse salt and pepper; garlic powder; Romaine Hearts, about an 18 oz bag, washed and torn into pieces; Fresh grated parmesan cheese, for sprinkling over salad;
Method:
For the dressing: Whisk all ingredients together, and store any extra in the fridge.
For the croutons Heat the oven to 375.Place the bread cubes on a rimmed baking sheet, drizzle with some olive oil, and sprinkle with salt and pepper, then toss to coat.Bake about 12-15 minutes, until golden brown, tossing halfway through cooking if needed.Set aside.
For the chicken: Fillet each breast for fast and even cooking. Sprinkle each side of the chicken with salt, pepper and garlic powder. Heat skillet to about medium high, and drizzle a little olive oil in the pan.Add the chicken and cook on one side for 3 minutes, then turn them and cook for 3-4 minutes, until golden and no longer pink. Place the cooked chicken on a cutting board and let rest for 5 minutes, then slice each piece into strips.Assemble the salads:Put the lettuce in the 4 plates, next put the chicken, then drizzle with dressing. Sprinkle with croutons and parmesan cheese.

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