Summer Salad

Ingredients
Broccoli: 100 gm (blanched)
Mushroom: 75 gm
Baby Corn: 50 gm (boiled)

For Yogurt Dressing
Hung yogurt: 75 ml
Chopped garlic: 10 gm
Fresh cream: 5 ml
Salt/pepper: To taste

For Garnish
Tomato cut into the shape of a flower
Carrot leaf
Asparagus tip
Parsley sprigs

Method
Cut broccoli into florets, dice mushrooms and baby corn. Toss them with seasoning. Arrange fresh lettuce in a salad bowl. Put the tossed mix on the bed of lettuce. Garnish with tomato flower, carrot leaf, asparagus tips and parsley sprigs. Mix the dressing ingredients into a smooth consistency. Sprinkle chopped parsley over the dressing and serve separately over the salad. (Serves 2)

Cottage Cheese, Mango and Pineapple Vinaigrette
Ingredients
Cottage cheese: 250 gm
Mango: 350 gm
Pineapple: 250 gm

Dressing
Ginger juice: 30 ml
Lemon juice: 30 ml
Honey: 25 ml
Oil: 60 ml
Salt/pepper: To taste

Method
Cut the cottage cheese, peeled mango and pineapple into cubes. Put them in a bowl and refrigerate. Now take the dressing ingredients, except the oil, and mix thoroughly. Pour the oil in a gentle stream whisking simultaneously till it is completely blended. Toss the salad with the dressing and serve in a bowl garnished with ginger juliennes. (Serves 4)

Summer Fruit Salad
Ingredients:
2 cups plain nonfat yogurt
3 tablespoons honey
3/4 teaspoon cinnamon
1/2 pint fresh strawberries, hulled, halved
2 bananas, sliced in 1/2-inch pieces
1/2 pint blueberries
2 peaches, peeled, sliced in 1/2-inch pieces
1/2 cantaloupe, cut in 1/2-inch pieces
How to prepare:
In a large bowl, combine yogurt, honey, cinnamon and mix well. Toss in the fruits and mix well. Chill for at least 1 hour before serving or up to 24 hours. Serve each portion garnished with a strawberry half.

Bean Salad

1/4 cup minced red onion
1 (15-ounce) can reduced-sodium garbanzo beans
1 (15-ounce) can reduced-sodium kidney beans
1 (15-ounce) can white or cannellini beans
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
Finely grated zest of 1 lemon
1/3 cup vegetable broth
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon molasses
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
Freshly ground black pepper to taste
1. Put the minced onion in a small bowl and cover with cold water. Set aside 15 minutes. Drain and press out excess moisture with a paper towel. Put in to a large bowl.
2. Pour the garbanzo, kidney and white beans into a colander. Rinse with cold water and drain well. Transfer to a bowl. Add parsley, basil and lemon zest.
3. Whisk together the broth, vinegar, olive oil, molasses, cumin, coriander, salt and pepper. Pour over the beans. Cover and refrigerate at least 2 hours, stirring occasionally. Serve with a slotted spoon.

RED PEPPER AND BASIL DIP

Ingredients:
1 onion
4-5 red pepper
½ cup walnut
3-4 garlic
Lemon juice
Basil
Olive oil
Salt to taste
Pepper - coarsely ground

Method:
Saute onion and garlic in olive oil and leave aside to cool.
Roast the peppers and remove the seeds.
In a mixer, put the pepper, walnut, bread, basil, lemon juice, salt, onion and garlic and blend to the right consistency.

Eggplant and Red pepper relish

Ingredients:
2 red pepper
2 yellow pepper
8 small aubergine
3-4 garlic pods
Salt pepper to taste
Olive oil
Balsamic vinegar
Capers
Parsley

Method:
Roast the peppers. Remove skin and seeds and slice them long. Cut aubergine into quarters and fry them golden. Keep all these in a flat disc. Add chopped capers. Make a mix of olive oil, balsamic vinegar, salt-pepper and drizzle over it. Garnish with chopped parsley. Serve cold

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