Fresh Fruit Veggies Salad

Ingredients:(Fresh Fruit Veggies Salad)

Chicken breast pieces boneless 50 grams
Mayonnaise 10 tsp
Milk 2 tsp
Cabbage 1 medium
peas (matar) 50 grams beans
2 Carrot medium size
1 Apple, 1 potato
black pepper 1 tsp
Sugar 2 sp
Salt quarter tsp

Directions:(Fresh Fruit Veggies Salad)

Boil potato ,pieces of chicken with peas (matar) & add salt .
In a bowl mix mayonnaise well , add black pepper ,salt as required, add 2 tsp of fresh milk, & add finely chopped carrot & cabbage,
Add crushed pieces of chicken with peas (matar) and potatoes pieces and mix till then all things are finely mixed and looks like smash ,
Keep it in cool place & serve with french fries .

Fruit Salad Canapés

 

Ingredients: (Fruit Salad Canapés)

1 medium pear, cored and chopped
1 orange, sectioned and chopped
1/2 banana, chopped
1/2 carrot, grated
1 tablespoon pepitas or flaxseed
1/4 cup Sweetened Condensed Milk
2 tablespoons Media Crema
2 tablespoons reduced-calorie mayonnaise
Grated peel of 1 lemon
1 tablespoon lemon juice
6 slices BIMBO Double Fiber Toasted Bread
Mint leaves

 

Directions: (Fruit Salad Canapés)

Combine pear, orange, banana, carrot and Pepita in medium bowl. Combine
sweetened condensed milk, media cream, mayonnaise, lemon peel and lemon juice in small bowl. Stir
into fruit mixture. Refrigerate for 30 minutes.
Cut each toast piece into 4 squares carefully with a serrated knife.
Spoon fruit salad on toast pieces. Garnish with mint.

Christmas Salad

 

Ingredients: (Christmas Salad)

3 apples, cored and diced
1 cup grapes, halved
1 cup chopped walnuts
1 can (20 ounces) pineapple chunks in juice, drained
1/2 cup Evaporated Milk
1/2 cup mayonnaise

Directions: (Christmas Salad)

Place apples, grapes, nuts and pineapple in a large bowl.
Combine evaporated milk and mayonnaise in a small bowl; whisk until blended. Pour dressing over fruit mixture; stir gently to combine

MANGO CHIMICHURRI STEAK SALAD

Ingredients: (MANGO CHIMICHURRI STEAK SALAD)

1 cup thinly sliced red onion, divided
1 Cilantro MiniCube
1 cup packed torn fresh mint leaves
1/4 cup olive oil
1/2 cup frozen mango pulp, thawed
2 Tbsp. lime juice
1 Tbsp Beef flavor Bouillon
1 lb. skirt steak
6 cups mixed salad greens
1 cup halved cherry tomatoes [or grape tomatoes]

Directions: (MANGO CHIMICHURRI STEAK SALAD)

Finely chop 1/2 cup onion and next 2 ingredients in a blender or food processor. Add olive oil, mango and lime juice and pulse until combined. Pour 1/2 cup mint sauce into a large resealable plastic bag with Beef flavor Bouillon and steak. Close bag and marinade for 30 minutes in refrigerator.
Remove steak from marinade, discarding marinade. Grill or broil steak until desired doneness, turning once.
Arrange greens, tomatoes and remaining onions on a serving platter, then top with thinly sliced steak. Drizzle with remaining mint sauce.

American-style salad with palm hearts

 

 

Ingredients: (American-style salad with palm hearts)

2 Cos lettuces
2 large ripe avocados
400g can palm hearts, drained
140g wedge blue cheese, such as Danish blue or stilton
handful toasted pine nuts

For the dressing

100ml/3½ fl oz extra-virgin olive oil
2 tbsp balsamic vinegar

Directions: (American-style salad with palm hearts)

  1. Remove the outer leaves of the lettuce and cut each heart into quarters from top to bottom. Soak in a sink filled with cold water for a few minutes. Split the avocados and remove the stones. Scoop the flesh out with a spoon and chop into large chunks. Cut the palm hearts into chunks of the same size. Using a sharp knife, cut the cheese into small pieces. Whisk together the dressing ingredients with some salt and pepper.
  2. Drain the lettuce, then tear into bite-sized pieces and divide between four bowls. Pile a quarter of each of the other ingredients on top of each serving. Pass round the dressing and let everyone toss their own salad.

Watermelon, raspberry & mint salad

Ingredients: (Watermelon, raspberry & mint salad)

75g (1/2 cup) hazelnuts
160ml (2/3 cup) water
80ml (1/3 cup) fresh lime juice
100g (1/2 cup) caster sugar
1/2 small (about 400g) watermelon, rind removed, cut into thin wedges
2 x 120g punnets raspberries
1 x 250g punnet strawberries, washed, hulled, halved
1/4 cup finely shredded fresh mint

Directions: (Watermelon, raspberry & mint salad)

  1. Preheat oven to 180°C. Spread the hazelnuts over a baking tray. Bake in oven for 8-10 minutes or until toasted. Place hazelnuts on a clean tea towel and rub to remove the skins. Coarsely chop.
  2. Meanwhile, stir the water, lime juice and sugar in a medium saucepan over low heat for 5 minutes or until sugar dissolves. Set aside for 15 minutes to cool.
  3. Place the watermelon, raspberries, strawberries and mint in a large serving bowl. Drizzle with lime syrup and gently toss to combine. Cover with plastic wrap and place in the fridge for 1 hour to chill and develop the flavours. Sprinkle with hazelnuts to serve.

Green Apple Salad

Ingredients:(Green Apple Salad)

1 green apple
2-3 olives, sliced in halves
Few spring onions
Few coriander leaves
2 tsp olive oil
Honey to drizzle
Salt & pepper to taste

Directions:(Green Apple Salad)

Slice the apple in thin slices (similar to match sticks) and put them in a bowl
Add the olives, spring onions and coriander
Season with salt and pepper
Add olive oil and drizzle some honey
Mix well and garnish with spring onions.