Celery Root Salad

Ingredients:

• 3/4 mayonnaise
• celery root
• 1 tbsp. (15 ml) dried onion flakes
• 1 tbsp. (15 ml) lemon juice
• 1 tbsp. (15 ml) light cream
• Lettuce leaves

Directions:

1. Assemble salad maker with shredder disc and large bowl.
2. Wash celery root, cut into 1 inch (2.5 cm) slices and pare slices.
3. Process celery root.
4. Prepare mayonnaise, then add remaining ingredients to blender container.
5. Cover and process at blend just until mixed.
6. Add to celery root and mix to coat.
7. Chill for several hours.
8. Arrange on lettuce in salad bowl.
9. Sprinkle with paprika, if desired.

Lettuce Wrapped Tuna Salad

Ingredients:

• 1 1/2 tsp Ceasar Salad dressing
• 1/2 can of tuna
• 2 small carrots, chopped
• 2 lettuce leaves
• 3 olives
• 1/2 cup tomato chopped
• 1/2 tsp garlic powder
• 1/2 tsp basil leaves
• 1/2 tsp ground black pepper
• 1/2 tsp salt

Direction:

1. In a small bowl, combine tuna, chopped carrot, olives, and tomato.
2. Chop one of the lettuce leaves and add.
3. Spinkle with remaining spices, salad dressing, then mix thoroughly.
4. Using the other lettuce leaf, place tuna salad in the center and fold

Green Mango Salsa

Ingredients:

• 1 pc Green mango, de-seeded and diced
  
• 1 pc ripe tomatoes, de-seeded and diced
  
• 1 pc red onion, diced
  
• 2 pcs salted egg, diced,
  
• 2 Tsp vinegar
  
• 1 Tsp cilantro, chopped
  

Procedure:

Mix all in gredients together in bowl and refrigerate before serving

 

Simple Shrimp Salad

INGREDIENTS

• 3/4 cup olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon ground cumin
• 1 clove garlic, crushed
• salt and pepper to taste
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 1/2 pounds cooked shrimp, peeled and deveined
• 2 medium tomatoes, chopped
• 1 cup chopped fresh parsley
• 1 cup crumbled feta cheese

PROCEDURE

1. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside.
2. In a large salad bowl, toss together the shrimp, red and yellow bell peppers, tomatoes, parsley, and feta cheese. Whisk vinaigrette to blend, Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Apple and Carrot Salad

INGREDIENTS:

• 1 cup shredded fresh carrot
• 1/3 cup yogurt
• 4 sachets Calorie Free Sweetener
• 1 cup chopped apple
• 1/4 cup raisin
• 1/4 cup chopped cashew nut
• Salt to taste

PROCEDURE:

1. In a bowl, put carrots and your desired amount of salt.
2. Blend yoghurt and Calorie Free Sweetener until smooth.
3. Toss in apples, raisins, cashew nuts and carrots.
4. Serve chilled.

Artichoke Pasta Salad

Ingredients:

• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 2 cups pre-cooked pasta
• 1 cup tomatoes, diced
• 4 green onions, diced
• 1 6 ouce jar artichoked hearts, drained and chopped
• 1 tbsp basil
• salt and pepper to taste

Procedure:

1. Mix together the mayonnaise and lemon juice with the pasta until well coated.
2. Add the remaining ingredients and mix well.

Lentil Salad

Ingredients:

• 2 Cups dried lentils
• 1/4 Cup olive oil
• 1 teaspoon salt
• 1 small can mandarin oranges, drained
• 2 cloves garlic, minced
• 1 teaspoon grated lemon zest
• 3 tablespoons lemon juice
• 3 tablespoons balsamic vinegar
• 1/2 Cup raisins
• 1/3 Cup finely chopped red onion
• 1 small carrot, grated
• 1 small red or yellow bell peppers, finely chopped
• 1 tablespoon fresh parsley
• 1 tablespoon chopped fresh chives or minced green onion
• 2 teaspoons fresh mint

Procedure:

1. Cook lentils according to package directions until tender, about 30 minutes.
2. Drain, rinse in cold water to stop the cooking process and drain again.
3. Add remaining ingredients and mix well.
4. Can be served at room temperature or chilled

Green Salad with Basil Vinaigrette

Ingredients:

• 1 head shredded lettuce
• 3 sliced tomatoes
• 1 cup cooked and sliced asparagus
• 1 julienned carrot
• 8 black olives
• 8 green olives
• 6 tablespoons wine vinegar
• 2/3 cup olive oil
• 4 cloves chopped garlic
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

Procedures:

1. In a salad bowl; arrange 1 head shredded lettuce, 3 sliced tomatoes, 1 cup cooked and sliced asparagus, 1 julienned carrot, 8 black olives and 8 green olives.
2. In a small bottle or bowl, combine 6 tablespoons wine vinegar, 2/3 cup olive oil, 4 cloves chopped garlic and 2 tablespoons chopped fresh basil.
3. Season with salt and pepper.
4. Just before serving, drizzle the vinaigrette over the salad.

Prep time: 20-25 minutes
Yield : 4-6 servings

Char-grilled mixed vegetables

Ingredients:

• 2 large eggplants
• 2 pieces zucchini
• 2 red onions
• 4 tomatoes
• 2 red bell peppers
• 2 green bell peppers
• Salt, paprika and pepper to taste
• 1/2 cup butter
• 2 teaspoons olive oil
• 2 cloves chopped garlic
• 4 tablespoons white wine
• 1/2 cup balsamic vinegar

Procedures:

1. Cut 2 large eggplants and 2 pieces zucchini into 1/4 thick slices.
2. Slice 2 red onions and 4 tomatoes into thick rings.
3. Remove the seeds from 2 red and 2 green bell peppers then cut them in half.
4. Season the vegetables with salt, pepper and paprika.
5. Heat 1/2 cup butter and 2 teaspoons olive oil in a pan.
6. Saute 2 cloves chopped garlic and 4 tablespoons white wine.
7. Add the vegetables and toast to coat.
8. Transfer the vegetables to an oiled grill. Cook until done, while basting with the butter mixture.
9. To serve, drizzle with 1/2 cup balsamic vinegar.

Prep Time: 20-25 minutes
Cooking time: 15-20 minutes
Yield: 4-6 servings

Chinese Vegetables in Vinegar

Ingredients:

• 1 1/2 cups mixed diced vegetables( carrots, capsicum, cabbage, beans)
• 1/2 cup vinegar
• 1 tbsp garlic paste
• 1 tbsp oil
• 1/4 tsp sugar
• 1 tbsp cornflour
• 1/2 cup water
• 2 tsp soy sauce
• 1 tbsp tomato sauce
• 1 tsp pepper powder
• Salt to taste

Procedures:

1. Dissolve the cornflour in water to form a smooth paste.
2. Then mix the rest of the ingredients in the cornflour paste. Marinate the vegetables in this paste for half an hour.
3. Then pressure cook the vegetables till the first whistle.
4. Add the dissolved cornflour to it.
5. Continue stirring till thick consistency is obtained.
6. Serve hot.

Green Fruit Salad

Ingredients:

• 2 green apples
• Juice of 2 limes
• 1 medium-sized, ripe avocado
• 4 kiwi fruits
• 1 cup seedless green grapes, trimmed
• Mint sprigs for garnishing

For the dressing:

• 4 tbsp ginger wine
• 2 pieces stem ginger in syrup, drained and sliced

Procedures:

1. Core the apples, then cut into halves and slice thinly, lengthwise. Toss the apples in half of the lime juice and keep aside.
2. Cut the avocado in half lengthwise, then discard the stone and peel. Slice the avocado flesh lengthwise. Toss the slices in the remaining lime juice and keep aside.
3. Peel the kiwi fruits. Cut lengthwise into quarters and place in the serving bowl.
4. Drain the apples and avocado, add the serving bowl with the grapes, ginger wine and ginger. Mix gently. Garnish with the mint and serve.

Note: Dressing should be added only at the time of serving.

Mixed Vegetable Salad

Ingredients:

• 1 cup carrot, thinly sliced
• 1 cup finely chopped capsicum
• 1 cup finely chopped broccoli
• 1/2 cup finely chopped cabbage
• 1/2 cup spring onion stalk
• 2 tbsp roasted crushed peanuts
• 4 cups hot water
• 1 tsp salt

For the dressing:

• 2 tbsp oil
• 1/2 mustard sauce
• 1 tsp cumin powder
• 2 tbsp lime juice
  
• 1 tbsp cumin seeds
• 1/4 tsp thyme
• 1 tsp white pepper powder
• 2 tbsp coriander leaves
• A pinch of sugar
• Salt to taste

Procedures:

1. Wash all the vegetables thoroughly and drain.
2. Boil the water and add 1 teaspoon salt to it. Soak the vegetables in salted water for 10 minutes.
3. Drain off the water and keep the vegetables aside.
4. Heat the oil, add the cumin seeds to it.
5. Remove from the fire, cool and add rest of the ingredients for the dressing to it.
6. Place the vegetables in a greased baking dish and bake in a hot oven at 200 degrees celcius for 5 minutes.
7. Remove from the baking tray, mix the dressing.
8. Then sprinkle the crushed peanuts on it and serve.

Sweet Potato Salad

Ingredients:

• 1 can (850g) Fruit Cocktail, drained reserved syrup
• 1/3 kilo (350g) sweet potato, cooked peeled and cut into cubes
• 1/2 cup mayonnaise
• 2 tbsp. condensed milk

Procedure:

1. Soak sweet potato in fiesta fruit cocktail syrup for 15 minutes. Drain. Combine with Fruit Cocktail. Set aside.
2. Combine mayonnaise and condensed milk. Mix thoroughly. Add to the fruit sweet potato mixture and blend well. Chill until ready to serve.

No fat/cholesterol
Provides 53% RDA for Vit.C
Makes 10 servings.