TANGY LETTUCE SALAD / ICEBERG LETTUCE SALAD/ LETTUCE CORN SPROUTS CUCUMBER CAPSICUM PANEER SALAD /greek salad
Last week I had got lettuce from hypercity hyderabad for making chicken burgers out of which some was lying in my fridge. So thought of making a healthy salad with sweet corn ,tomatoes, moong sprouts ,shredded cabbage & lettuce & paneer (indian cottage cheese) named Tangy lettuce salad with a spicy sour dressing.Try this & I am sure you will love it.
An interesting combination of textures blended with a tangy dressing. For a healthier option, replace low fat paneer with tofu (soya paneer), which contains beneficial phytonutrients like 'Genistein' and 'Isoflavones' that lower blood cholesterol levels and remove fatty deposits from the arteries.
Ingredients
2 cups lettuce , torn into pieces
2 tomatoes , cut into quaters
1 cup boiled sweet corn (maka/makai)
2 tbsp chopped coriander
1/4 cup shredded cabbage
1/4 cup cubed cucumber
1/4 cup sliced capsicum
1/2 cup low fat paneer (cottage cheese) / tofu (bean curd/ soya paneer) cubes
Dressing
1 tsp finely chopped garlic (lehsun)
1 tsp chopped fresh basil leaves
1 1/2 tbsp lemon juice
1 tsp honey / sugar ( I had used honey - If using sugar dissolve in equal amount of water)
1/2 tsp dry red chilli flakes (paprika)
1 tsp olive oil (Use regular oil if u dont have olive oil)
Freshly ground black pepper (kali mirch) powder to taste
salt as per taste
Method :
1. Keep all veggies in bowl of ice cold water for 15 minute .This helps to keep salad crunchy.Drain the veggies in a strainer (galna).
2.Combine all the ingredients in a salad bowl and refrigerate to chill. Mix all ingredients of dressing & refrigerate to chill .
3.Just before serving, add the dressing and toss well.
4.Serve immediately.
Tip
Add dressing only at time of serving & serve immediately otherwise the salad will become watery
Last week I had got lettuce from hypercity hyderabad for making chicken burgers out of which some was lying in my fridge. So thought of making a healthy salad with sweet corn ,tomatoes, moong sprouts ,shredded cabbage & lettuce & paneer (indian cottage cheese) named Tangy lettuce salad with a spicy sour dressing.Try this & I am sure you will love it.
An interesting combination of textures blended with a tangy dressing. For a healthier option, replace low fat paneer with tofu (soya paneer), which contains beneficial phytonutrients like 'Genistein' and 'Isoflavones' that lower blood cholesterol levels and remove fatty deposits from the arteries.
Ingredients
2 cups lettuce , torn into pieces
2 tomatoes , cut into quaters
1 cup boiled sweet corn (maka/makai)
2 tbsp chopped coriander
1/4 cup shredded cabbage
1/4 cup cubed cucumber
1/4 cup sliced capsicum
1/2 cup low fat paneer (cottage cheese) / tofu (bean curd/ soya paneer) cubes
Dressing
1 tsp finely chopped garlic (lehsun)
1 tsp chopped fresh basil leaves
1 1/2 tbsp lemon juice
1 tsp honey / sugar ( I had used honey - If using sugar dissolve in equal amount of water)
1/2 tsp dry red chilli flakes (paprika)
1 tsp olive oil (Use regular oil if u dont have olive oil)
Freshly ground black pepper (kali mirch) powder to taste
salt as per taste
Method :
1. Keep all veggies in bowl of ice cold water for 15 minute .This helps to keep salad crunchy.Drain the veggies in a strainer (galna).
2.Combine all the ingredients in a salad bowl and refrigerate to chill. Mix all ingredients of dressing & refrigerate to chill .
3.Just before serving, add the dressing and toss well.
4.Serve immediately.
Tip
Add dressing only at time of serving & serve immediately otherwise the salad will become watery
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