Food Corner

Bulgarian Porato Salad
You need-

8 to 10 big sized Potatoes
Salt and Pepper as per your taste or use about ½ teas spoon
4 to 6 Spring Onions (finely chopped)
1 fresh lemon for the Juice
Olive oil (little)
fresh Parsley or Dill leaves
How to make this recipe:-
Boil the potatoes in a presser cooker and after cooling peel them. Cooking time for the potatoes will be for about 20-25 minutes, now drain them and allow to cool them.
Now take a salad bowl and put the finely chopped spring onions, salt, black pepper as per your taste, the fresh lemon juice and olive oil in it, and them mix it softly and properly. Make the cubes of the potatoes and put them in to the salad bowl. Mix softly; serve them with fish before serving shake over with parsley or dill. Enjoy this Bulgarian potato salad with fish.

Spinach Salad
You need;-
4 table spoons of canola oil
2 average size of yellow onion, finely sliced
For Dressing:
4 tea spoons of Dijon mustard
4 table spoons of honey
6 table spoons of rice wine vinegar
1 cup of extra-virgin olive oil
1 tea spoon authentic salt
½ tea spoon of newly ground black pepper
2 bags of baby spinach
2 roasted red pepper, slash into strips
2 can of white beans, exhausted and washed
½ cup of crumbled feta cheese
2 can of whole chunk tuna in water
2 oranges slash into segments
½ cup of roasted sliced almonds
How to make:-
Heat oil in a pan on a low heat and when it heated put onions in it and cook it, frequently stir it when it turn into golden brown.
How to Make Dressing: Take a little pot with a cover add honey, mustard, oil, vinegar, pepper and salt. Shake it to mix it by covering it with a lid. Now take a big bowl and put spinach, beans, roasted pepper, tuna, feta, 4 tbsp dressing. Mix it by tossing it. Dress up IT with caramelized onion, roasted almonds and orange segments.
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Tasty Watermelon Salad
You need:-

1 watermelon
2 cantaloupe, cut it into two pieces and take out the seeds
4 table spoons of fresh cut mint leaves and use whole sprigs to dress up
4 table spoons of fresh cut basil leaves and whole sprigs to decorate
2 lemon juiced (1/2 cup)
1/2 cup simple syrup (you can make as mix same amounts of water and sugar and heat them till sugar melts then cool it)
1/4 tea spoon of amaretto
How to Make:-
Take 2 cups of the cantaloupe and watermelon with the help of a melon baller. Shave the rest of the watermelon from the shell and keep the shell.
Now put the pieces of mint and basils, also add simple sugar syrup and lemon juice, amaretto into a blender and blend it till it turns into a paste. Now put the cantaloupe balls and the watermelon balls into half shell of the watermelon. Now pour the vinaigrette into these balls and mix it by tossing it. Now your tasty and delicious watermelon salad is ready serve it with Garnish it by the basil and mint sprigs.
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Pasta Salad
You need:-

620 grams of small shell-shaped pasta
6 cloves of garlic
450 grams of yellow cherry tomatoes
450 grams of red cherry tomatoes
1 cucumber
2 handful black olives, pitted
4 table spoons of fresh chives
2 handful of fresh basil
14 table spoons extra-virgin olive oil
8 table spoons white wine vinegar
Sea salt and freshly ground black pepper
How to make past salad:-
Boil the salted water in a big pan and put pasta and garlic in it, then low he heat for about 5 to 7 minutes or till it done. Now drain the cooked pasta. Do not throw the garlic put one side for the covering. Now turn the pasta in a big bowl.
Chop the cucumber, tomatoes, and black olives into tiny pieces, it will be half in the sizes regarding to the pasta, put then in a metal pot. Roughly cut the given herbs and put them in to the pot. Now put mashed garlic cloves on it. Flavor it with the vinegar and oil.
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SPRING GREEN SALAD
You need:-

16 to 20 cups of mixed greens (baby arugula, mesclun, Mache, dandelion, watercress, include hydroponic lettuces, sprouts and shoots - pea shoots)
4 table spoons finely chopped chives
Kosher salt and freshly ground black pepper
4 to 6 tablespoons extra-virgin olive oil 1 lemon, juiced
How to make spring green salad:-
Wash and clean all the greens and then dry all them, put them all in a big bowl. Now mix chives and then flavor with pepper and salt. Now sprinkle 4 table spoons of the olive oil on the mixed greens. Toss it properly until it covered properly. Now take out the fresh lemon juice from the lemons and put that on the mixed greens and then toss it again. Now Taste it and mix the ingredients according to your taste. Serve it without delay.
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DAHI SABZI SALAD

You need:-

½ cup of chopped cabbage

½ up of chopped carrot

½ cup of chopped tomato

½ cup of chopped cucumber

½ cup of 3 colored shimla mirchi

½ cup of boiled chopped potato

½ cup of peas

For dressing:-

½ cup of curd with out water

2 tea spoon of jatun oil

1 tea spoon garlic paste

1 tea spoon of vinegar

½ tea spoon of white pepper powder

Salt as per taste

How to make:-

Mix all the ingredients which are given for the dressing above. The vegetables should be cut in long way. Add the dressing in it. Chop the boiled potatoes in small pieces and add peas in it. Mix well all the things, now it is ready. Cool it in a freeze for some time before serving. Serve it cool. You can garnish with green coriander leaves if you like. It is a delicious food for every one.

Ingredients:

20-22 - Salad leaves
2 small - cabbage (shredded)
2 Onions - (Thinly sliced into rings)
2 Cucumber - (Sliced into rings)
4 to 6 Carrots - (peeled and thinly sliced)
2 Radish - (peeled and thinly sliced)
2 banana -sliced (cut into rings)
2 Guava - sliced
2 apple - thinly sliced
2 tomato - (thinly sliced into rings)
4 tea spoon -Â lemon juice
Salt to taste
Chaat masala to taste

Preparation:

Take big plate and place salad leaves. Now arrange shredded onions, shredded cabbage, carrot, radish, cucumber. Then now place banana, tomato, guavas, and apples. Shake over chaat masala and salt on it. Lastly pour the lemon juice on the salad. You can also garnish it with green coriander leaves. You can use it as a starter. This is an Indian weight losing food.

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Salad covering
6 table spoon of Olive oil
4 cloves of garlic thickly chopped and grated
1 tea spoon fresh white pepper or ground black pepper
4 table spoon water and 2 lemon’s Juice
Salt as per taste
Mix well all the ingredients and put it in a small bowl.

Ingredients To Prepare Salad
Always use a big bowl to mix salad it will be easy.

10-12 Lettuce leaves, torn into small pieces
2 middle size onions cut them very small pieces
4 tomatoes
2 carrots finely sliced and will be peeled
2 cucumbers, finely sliced
1 cup of cheese (this is only for garnishing does not mix it)
If you like
2 cup of white channa cooks them in a pressure cooker and cools them and allow in fridge.

When you serve
Take salad in a big bowl and then put salad covering over it mix thoroughly with the help of spoons. If you like to eat white channa mix in the salad. This is a healthy food.

You can serve it with the meal or as a starter. Some people like it to eat individually.

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INGREDIENTS:-

1\2 cup bean sprouts
1\2cup water
1\2cup shredded cabbage
1\2cup shredded carrot
1\2 cup cucumber
1\2 cup pineapple
A large red tomato
2 tsp finely chopped coriander leaves
1 pinch ajinomoto
1 tsp Soya sauce
1 tsp oil
Salt to taste

METHOD:-

Boil the bean sprouts in half cup water with a pinch of salt for 1 minute. Drain and cool. Mix together bean sprouts, cabbage, carrot, cucumber, pineapple & 1 tsp salt. Set for 2 minutes then drain. Pile the salad into a patter & chill. Mix together in a bowl ajinomoto Soya sauce, vinegar, sugar & oil. Pour this dressing over the salad jus before serving. Top with the tomato cut into rings & sprinkle with coriander leaves.

   TIPS:-

Use different vegetables in different seasons to make salad. Use onion with cucumber in autumn. It will keep you cool.
You can also eat it with crushed chips & snacks.