Spanish Potato and Peas Salad

By Chef Shilarna Vaze (Chinu)

From Firangi Tadka

Prep: 25 minutes

Cook: 20 minutes

Method: Easy

Course: Salad

Type: Spanish

Key Ingredients:

Whenever you want to have a light meal, have this salad – it is really delicious

Ingredients

Medium potatoes, boiled, peeled and cubed 3
Green peas, blanched 1 cup
French beans, blanched and cut into 1-inch pieces 1 cup
Lemon juice 1 tbsps
Mustard paste 1 tbsp
Mayonnaise 4 tbsps
Salt to taste
Fresh parsley or fresh coriander leaves, chopped 2 tbsps + for garnish
Medium green or red capsicum, cut into small square pieces 1
Medium carrot, cut into small pieces 1
Medium tomato, cut into half-moon shaped slices 1
Large onion, finely chopped 1
Green olives, sliced (optional) 2 tbsps
Eggs, boiled, peeled, sliced 2

Methods

Heat 1 tbsp oil in a non-stick wok, add potatoes and saute for 5 minutes. Add peas and beans and saute for 2 minutes.
Put lemon juice, mustard sauce, mayonnaise, salt in a bowl and whisk well to make a creamy dressing. Add 2 tbsps of parsley and mix.
Take red capsicum, carrot, tomato and onion in a salad bowl. Add sauteed potatoes, peas and beans along with green olives and mix.
Add 3 tbsps dressing and mix gently so that all the vegetables are well coated with the dressing.
Transfer salad into a serving bowl, garnish with egg slices and parsley and serve.

Apple Coleslaw

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Spanish

Key Ingredients:

Apple

Crunchy and delicious this coleslaw makes a wonderful side dish or even sandwich filling

Health Tips:

Vegetarian mayonnaise

Beetroot Pachdi

By Chef Shantanu Gupte

By India Unlimited

Prep: 10 minutes

Cook: 15 minutes

Method: Easy

Course: Salad

Type: Spanish

Key Ingredients:

Beetroots
Scraped coconut

A refreshing side dish, it is flavourful and tasty too

Greek Salad

By Chef Shilarna Vaze (Chinu)

By Firangi Tadka

Prep: 25 minutes

Cook: 0 minutes

Method: Easy

Course: Salad

Type: Spanish

Key Ingredients:

Tomato
Green capsicum
Cucumber
Olives
Cottage cheese

This crunchy Greek salad should ideally be eaten during the hot summer months

Ingredients

Medium tomato, seeded and cut into big pieces 1
Lettuce leaves, cut into small pieces a few
Medium green capsicum, cut into square pieces 1
Medium cucumber, cut into square pieces 1
Medium onion, cut into square pieces 1
Green or black olives, halved ½ cup
Cottage cheese (paneer), soaked in 6. ½ cup vinegar for 3 to 4 hours 100 gms
Carom seeds (ajwain) ¼ tsp
Garlic cloves, finely chopped 2
Mustard paste 1 tbsp
Black pepper powder ¼ tsp
White vinegar / lemon juice 2 tsps
Salt to taste
Olive oil 8 tsps

Methods

To make the dressing take carom seeds, garlic cloves, mustard, black pepper, white vinegar/ lemon juice and salt in a bowl.
Add olive oil and whisk till the mixture becomes creamy. The proportion of vinegar and oil should always be 1:4 so that it does not become to sour.
Take tomato, lettuce, capsicum, cucumber, onion and olives in a mixing bowl and mix.
Drain vinegar through a strainer and wash cottage cheese with drinking water. Crumble cottage cheese and add to the salad and mix well.
Pour the dressing over the salad and toss. Transfer into a serving bowl.