Salad days are here

Salad platter Healthy and nutritious

Salad platter Healthy and nutritious  

Make these nutritious salads part of your meal

How do you eat your salad? As a snack when you feel like binging or before meals? Whichever way you choose, here’s your chance to prepare a salad just like it is made in restaurants.

Corn and peas salad


Sweet corn, boiled: 1 cup

Green peas, boiled: 1 cup

Potatoes, boiled and cut into cubes: 2

Paneer, cut into cubes: 100 gm

Tomatoes, cut into cubes: 2

Chat masala: 2 tsp

Black salt: 1 tsp

Black pepper: 1 tsp

Pinch of sugar

Lemon juice: 2-3 tsp

Salt to taste

Oil: 1 tsp

For garnishing

Chopped coriander


Heat the oil. Add corn, green peas, potato and paneer pieces. Stir fry it. Sprinkle the chat masala, black salt, pepper, sugar and salt to taste. Mix well.

Add the tomato pieces and lemon juice. Stir fry again. Garnish with chopped coriander.

Cucumber anar delight


Cucumber, peeled and sliced to 1-inch length: 2 cups

Red anar (pomegranate): 1 cup

Roasted peanuts (skin removed): 2-3 tbsp

Coconut, grated: 2 tbsp

Green chillies, finely chopped: 2

Coriander, chopped: 2 tbsp

Salt and pepper to taste


Mix the sliced cucumber and red anar. Add the roasted peanuts and green chillies. Sprinkle salt and pepper. Mix well. Then add the grated coconut. Toss the salad. Chill it for sometime. Garnish with chopped coriander and serve.

Cabbage, carrot and moong dal salad


Cabbage, finely sliced: 1 cup

grated Red carrot, grated: 1 cup

Capsicum, finely sliced: 1/2 cup

Moong dal: 2 tbsp

Lime juice: 1 tbsp

Coriander, chopped: 1 tbsp

Salt and pepper to taste


Soak the moong dal in water for 2 hours. Immerse all the vegetables in ice cold water for sometime. This retains the crispness of the vegetables. Drain excess water. Mix the vegetables and the soaked moong dal. Add lime juice. Sprinkle salt and pepper to taste. Mix well. Serve garnished with chopped coriander.

Tossed fresh salad


Capsicum: 1

Onions: 2

Tomatoes: 3

Cucumber: 1

Radish: 1

Carrot: 1

Green peas: 1/2 cup

For the dressing

Tomato sauce: 4 tbsp

Oil: 4 tbsp

Lemon juice: 2 tbsp

Sugar: 1/2 tsp

Mustard sauce: 1/4 tsp

Salt and pepper to taste


Slice the vegetables into equal even pieces. Add the green peas. Spread them on a flat dish and cover with a wet cloth. Keep in a refrigerator for sometime. Make the dressing by mixing all the ingredients. Mix well. Chill the dressing. Place the vegetables in a bowl and pour the chilled dressing over it. Toss well. Serve immediately.



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