Tuscan Bean & Tuna Salad Recipe

Ingredients:

1 small onion, finely chopped
2 x 400g/14oz cans butter
beans, drained
2 tomatoes, cut into wedges
175g/6oz canned tuna in oil,
drained
2 tablespoons chopped fresh
flat-leaf parsley
For the dressing
2 tablespoons olive oil
1 tablespoon freshly squeezed
lemon juice
2 teaspoons clear honey
1 garlic clove, crushed

Preparation:

• Put the onion and butter beans in a bowl, and mix well. Add the tomatoes. Flake the tuna with a fork, and add it to the mixture together with the parsley.
• To make the dressing, mix together the oil, lemon juice, honey and garlic in a screwtop glass jar. Seal the jar tightly, and shake until the dressing thickens.
• Pour the dressing over the salad. Toss the ingredients together, and serve straight away.

Chick Pea Salad Recipe

This is a low fat salad since chick pea helps in reducing fats. Boiled chick peas are very healthy and are used in different foods like in potato curry, fried rice and in various types of salads. Salad no doubt is a healthy and attractive food item mostly prepared by fresh vegetables. By the addition of chick pea, it becomes more healthy and nutritious specially for youngsters.

Ingredients:
½ cup onion (julienne)
½ cup tomato (cut in small square pieces)
½ cup cucumber (julienne)
½ cup cabbage (julienne)
3-4 green chilies (chopped)
1 cup chick peas (boiled)
3-4 tbspn olive oil
Salt to taste
1 tspn black pepper
2-3 tbspn lemon juice

Preparation:

1. Mix all the ingredients in the bowl and put in fridge for 30mins.
2. Delicious healthy salad is ready to serve. You can add vegetables of your own choice.

Brown Derby's Original Cobb Salad Recipe

Ingredients:

1/2 head of lettuce
1/2 bunch watercress
1 small bunch chicory
1/2 head romaine
2 medium tomatoes, peeled
2 breasts of boiled roasting chicken
6 strips crisp bacon
1 avocado
3 hard-cooked eggs
2 tablespoons chopped chives
1/2 cup crumbled imported Roquefort cheese
1 cup Brown Derby Old-Fashioned French Dressing

Preparation:

Cut finely lettuce, watercress, chicory and romaine and arrange in salad
bowl. Cut tomatoes in half, remove seeds, dice finely, and arrange over
top of chopped greens. Dice breasts of chicken and arrange over top of
chopped greens. Chop bacon finely and sprinkle over the salad. Cut avocado
in small pieces and arrange around the edge of the salad. Decorate the
salad by sprinkling over the top the chopped eggs, chopped chives, and
grated cheese. Just before serving mix the salad thoroughly
with French Dressing.
Yield: Serves 4 to 6

Cucumber Yogurt Salad Recipe

This cucumber yogurt salad is form South Asian cuisine where it is usually served in summer season with boiled rice and vegetable gravy. This salad can also be served as dip with any fried stuff.

Ingredients:

3 medium size cucumber (peeled, seeded and cut into slices)
1 cup plain yogurt
1 tsp ground roasted cumin
Salt to taste
1 tsp fresh mint leaves (minced)
1 tsp fresh coriander leaves (minced)
1 tsp fresh green chilies (minced)

Preparation:

1. In a mixing bowl, whisk yogurt to make it smooth.
2. Add salt, cumin, mint, coriander and green chilies and mix well.
3. Now add sliced cucumbers and mix it evenly in the yogurt. Chill for 30 min then serve.

Hawaiian Salad

This Hawaiian salad is prepared with macaroni and veggies with dressing of mayonnaise. The salad can be served with burgers, sandwiches or pizza.

Ingredients:

1 cup macaroni (uncooked)
16 oz pineapple (drained and finely chopped)
2 spring onions (chopped)
1 green pepper (chopped)
¼ cup carrots (finely chopped)
½ cup mayonnaise
½ tsp salt
½ tsp black pepper

Preparation:

1. Boil macaroni in hot water for about 5-8 min with little amount of salt and oil or follow the instructions as mentioned on the package.
2. Drain the boiled macaroni after cook and rinse with tap water.
3. Now in a large salad bowl mix all the ingredients with cooked macaroni including pineapple, spring onions, pepper, mayonnaise and seasoning of salt and pepper.
4. Place the bowl in fridge to chill for 15 min and then serve.

7 Layer Salad Recipe

Salads are very easy to make and ingredients for most of the salads remain same.They differ only in presentation , dip or flavor used . Presentation of salad matters the most since it attracts more people to eat the healthy food specially those who are not fond of vegetables. The 7 in this recipe name is not a recipe number instead it is the number of layers in this salad i.e seven layers. This 7 layer salad is also one of those vegetarian salads in which main ingredients are fresh vegetables but the presentation and the use of little dip sauce makes it different from other salad recipes

Ingredients:
2-3 bunch of salad leaves (or as required)
Carrots chopped (as required)
Peas (as required) (optional)
Egg noodles (1 pack)
Sweet corns (as required)
4 Hard boiled eggs (make its slices)
Capsicum chopped (as required)
Spring onions (as required)
1 jar Mayonnaise (as required)
3 tbspn yogurt
Salt to taste
Pepper to taste
Lemon juice as required
1 tbspn sugar
Shredded cheddar cheese (as required)(optional)
1 cup shredded boil chicken

Preparation:

1. In a large deep bowl, place salad leaves on the whole base and sprinkle lemon juice, salt and pepper on it, then place egg slices on the sides of the bowl.
2. Now make layer of carrots till the edges of egg and sprinkle again lemon juice, salt and pepper and place egg slices on the walls of bowl. Similarly make layer of peas with lemon juice, salt pepper and egg.
3. Mix capsicum and spring onion and make its layer. Boil egg noodles and fry them to make crispy. Make next layer of fried egg noodles.
4. Make last vegetable layer of salad leaves again.
5. Now make a smooth paste of mayonnaise, yogurt, salt, pepper, sugar, boil chicken and cheddar cheese.
6. Cover the whole salad with the above mayonnaise mixture and sprinkle some vegetables on it.
7. Put the salad bowl in fridge for at least 10 hrs to chill.