Tomato Onion Salad / Kachumber

Ingredients:
Tomato, medium sized     -    2, chopped into small cubes
Onion, medium sized       -    1, chopped into small cubes
Coriander Leaves, finely chopped        -     4 Tbsp.
Chilli powder         -   ¼ tsp.
Lemon juice           -  3 Tbsp.
Salt  as required

Method:

Combine all the above ingredients and adjust the amount of chilli powder according to your taste & serve.

Israeli Salad

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Ingredients:
Cucumber                                                                 -           1
Tomatoes, large                                                        -            2
Red Onion                                                                -            1
Red bell pepper                                                        -            1
Yellow bell pepper                                                   -             1
Parsley, finely chopped                                            -           ½ cup
Mint &/ coriander leaves, finely chopped                -           ½ cup
Lemon Zest                                                               -          1
Lemon juice  from                                                     -          1
Olive oil                                                                    -           3 Tbsp.
Salt and pepper, to taste

Method:

1. Very finely chop the cucumber, tomatoes, onion, bell peppers & the herbs.
2. Combine the olive oil. lemon zest, lemon juice salt & pepper in a large bowl and add the chopped veggies. & toss well.Taste check for salt, pepper & lemon juice. Serve.

Spicy Pineapple Salad

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                                This is a simple salad just like the pineapple mint salad. Ajust the amount of chilly powder according to your taste.

Ingredients:
Pineapple, diced     -         2 cups
Onion, diced           -         1 small
Red Chilly Powder -         ½ tsp.
Salt as required
Mint leaves for garnishing (optional)

Method:
Combine all the above listed ingredients in a bowl & serve.

Pineapple Mint Salad

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                    Pineapple is my least favorite fruit apart from guava. I only like the core (weird uh..)which later I found was not consumed by many others. The fruit is way too sweet for me, so I used to add salt & chilly powder before having it. Anyways did you know pineapple can be cultivated using only it's crown?  This salad is very simple it just requires 2 ingredients as mentioned in the title, but then you can make changes by adding salt or onion etc., it's up to you. The salad is so refreshing, you can adjust the amount of mint leaves. Honestly I thought it smelled like a mint toothpaste. 

Ingredients:
Pineapple, diced                                              -                 2 cups
Mint Leaves (Pudina), finely chopped            -                2 Tbsp.

Method:
               Combine both the pineapple and the mint leaves and serve. Even better refrigerate for an hour or two before serving.

Arabic Salad

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       I simply love the salad bar @ Pizza hut,  just can't get enough of it, came to know most of their names only after coming to the Emirates. The basic ingredient of several salads here is olive oil and mayo. Before, the salads I new where onion salad, tomato, cucumber, carrot etc., the very basic ones. Arabic salad is a common item in the buffet section at several restaurants, its a simple salad, with few ingredients and very easy to make too. There are many kind of variants of the salad, this is the way I make it.

Ingredients:(serve 2)
Cucumbers, chopped finely          -        2
tomatoes, chopped finely             -       1 medium
Parsley, finely chopped                -      1   cup
Mint leaves, finely chopped         -      ½ cup 
Onion, finely chopped                  -      1
Lemon juice                                 -       ½ of a lemon
Pepper powder                             -       ¼ tsp.
Olive Oil                                      -       1 tbsp.
Salt as required

Method:

                   Mix the lemon juice, pepper powder, olive oil and salt in a bowl. Now combine all the chopped vegetables and green leaves with the prepared marinade and serve after half n hour or so. 

Macaroni Salad

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Ingredients:

uncooked elbow macaroni      -    250 g.
carrots, shredded                     -    2
red onion, chopped                 -     1 medium
green bell pepper, seeded and chopped   -  ½
red bell pepper, seeded and chopped       -   ½
celery, chopped                      -     ½ cup
mayonnaise                            -     1 cup
sweetened condensed milk    -     ½ can.
white vinegar                         -     1 tsp.
salt and pepper to taste

Method:

1.  Bring a  pot of lightly salted water to a boil. Add the macaroni, and cook until tender(8 mins). Rinse under cold water, and drain and set it aside until needed.
2. In another bowl, combine the shredded carrots, red onion, green pepper, red pepper and the celery. Mix in the mayonnaise, condensed milk(amount depends on your desired level of sweetness), vinegar, salt and pepper. Finally add the cooked macaroni and toss gently, check the taste, cover and refrigerate(at least 3hrs.) until serving time.

Chicken salad with toasted almonds

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Ingredients:
Serves-3
2 no's.                 -      skinless chicken breasts
2 no's.                 -      bay leaves
2 cup                   -     chicken stock
1 no.                   -      garlic cloves, finely chopped
1/2 cup               -      unsalted, toasted almonds, finely chopped
1 no.                   -      small red onion, finely chopped
1/3 cup               -      parsley, finely chopped
1 small                -      roasted red peppers, chopped(refer note)
1 &1/2 Tbsp.      -       cider vinegar 
1/3 cup               -       extra virgin olive oil
Salt and pepper to taste


Method:

1. Put the bay leaves and the chicken stock in a pot with a lid and bring the stock to a simmer. Add the chicken breasts to the pot. Simmer for 5 mins with the lid on.
2. Turn off the heat and set the pot aside for 30 minutes to an hour.
3. Meanwhile add the chopped ingredients(garlic, onion, peppers, almonds, parsley) to a large bowl.Sprinkle a little salt over the mixture and add the olive oil and vinegar. Toss to combine.
4. When the chicken breasts are cooked, remove them from the stock and let it cool. When cool, shred the chicken breasts into small pieces by hand. Mix the chicken pieces in with the rest of the ingredients and serve.

Note:
* I roasted the peppers on stove top. For that hold the pepper with along tongs over flame.
* Turn the pepper frequently until the skin has turned completely black and starts to blister from the flame. Place the blackened pepper into an airtight bowl or zip bag and let it rest for 10 to 15 minutes.Remove from bowl/bag and remove the skin, cut, core and seed the pepper and chop.

Tangy Cucumber Carrot Salad

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Ingredients:
3 Tbsp.           -      soy sauce 
2 Tbsp.           -      rice vinegar 
1 tsp.              -       sugar 
2 tsp.              -      olive oil 
½ tsp.             -      minced garlic 
¼ tsp.             -      black pepper 
2 cups            -      Cucumber sliced finely
2 cups            -      Carrots sliced finely

Method:

Combine all the ingredients except the carrots and cucumbers in a large bowl, stirring well with a whisk. Add the carrots and cucumbers and toss well.

Red Cabbage Salad

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Ingredients:
1/2 head    -     Red cabbage, sliced finely(soak in cold water for 15 mins.)
1 small       -    Red onion, sliced finely 
2 small       -    carrots, sliced finely 
10 no's       -     toasted almonds(optional)
1/2 cup      -    Cider vinegar
1/4 cup      -     Extra-virgin olive oil
Salt and freshly ground black pepper to taste

Method:

In a large bowl, combine cider vinegar, oil, salt and pepper. 
Toss in cabbage, carrots, red onion and raisins to coat well. Cover and let sit at least for 1 hr. before serving.

Roasted Chicken Salad With Cherry Tomatoes

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Ingredients:
Boneless Chicken breast  -  500gm
extra virgin olive oil         -    ¼ cup 
rosemary dried                  -    2 tsp.(or thyme)
salt as required
ground black pepper         -    1 tsp.  
red Chilli powder(optional)    -     2 tsp. 
Turmeric powder(optional)    -     ¼ tsp.
cherry tomatoes                -     2 cups
green leaf lettuce, chopped -  1 medium sized

Method:

1. Combine the olive oil, herbs, salt and pepper in a small bowl and marinate the chicken with the mixture preferably overnight.(at least 4 hrs.)
2. Preheat Oven to 400 F.
3. Toss the cherry tomatoes in olive oil, salt and pepper.
4. Place the marinated chicken along with the cherry tomatoes in a baking dish.
5. Roast in the oven for about 35 mins. or until the chicken is well cooked. Cook both side of the chicken.(turn it over in between)
6. Remove from oven and set it aside.
7. Arrange the lettuce on to serving plate and place the sliced chicken breasts on top and arrange the cherry tomatoes on top of the greens and serve.(Notes below)

Notes:
I rubbed the chicken breast with chilli powder and turmeric and  pan seared both sides for 8 mins each before placing in the oven.

Chicken Salad With Mayonnaise Dressing

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Ingredients:
500 gm. (2-3 cups)      -   cooked chicken meat, coarsely chopped
1/2                               -   red bell pepper, seeded & chopped
5 nos.                           -   green olives, pitted 
5 nos.                           -   toasted almonds,sliced(optional)
1/4 cup                        -    red onion,chopped
1 no.                            -    apple, chopped


Dressing:
5 Tbsp.                         -   mayonnaise
1/2 Tbsp.                      -   honey
2 tsp.                            -  fresh lemon juice
Salt and pepper to taste


Method:

1. Toss the salad ingredients together in a large bowl.
2.  Prepare the chicken salad dressing in a separate smaller bowl. Mix together the mayonnaise,honey and lemon juice. 
3. The salad dressing should not be too sweet nor too sour. Add more honey or lemon juice until you have reached the balance you want. Add salt and pepper to taste.
4. Gently stir the dressing in with the chicken salad ingredients. Taste and add more salt and pepper if needed.

Cucumber & Carrot Salad

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Ingredients:
1 no.            -     cucumber sliced thinly
2 no.            -     carrots sliced thinly
1/2 no.         -      red onion sliced thinly
1/2 ''             -     ginger finely chopped
1/4 cup        -     cider vineger
2 tbsp.         -      honey
1/4 cup        -     extra virgin olive oil
1 bunch       -     fresh mint chopped

salt & pepper according to taste

Method:
Combine all the ingredients well in a bowl and adjust the seasonings  according to taste.

Cucumber Salad with Oregano

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Ingredients:
Serves: 4
3 no's        -   Cucumbers cut in small cubes 
3 no's        -   Tomatoes, deseeded and cut in small cubes
1/2 tsp.     -   Dry Oregano
1 tbsp.      -   Olive oil
4 tbsp.      -   Vinegar
Salt to taste

Method:
Combine all the ingredients and serve after 10 mins.
The salad gets better the longer it sits. 

Coleslaw

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Ingredients: (Serves 10 to 12)
8 cups (1 head) of shredded cabbage
1 medium shredded  carrot
2 table spoon of onion (i used sprig onion)
1/2 cup mayonnaise
1/3 cup granulated white sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tbsp. lemon juice
1 1/2 tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. pepper

Method:

1. Combine the mayonnaise, sugar, salt, vinegar, milk, buttermilk, lemon juice, pepper in a large bowl and beat until smooth.
2. Add cabbage, carrots and onions and mix well.
3. Cover and refrigerate overnight or atleast for 2 to 3 hours before serving.

* The taste is similar to that of KFC Coles Slaw    :)

* Increase the lime juice according to taste