Bsc 5th Semester-Cold Salads

                                                   Cold Salads-Recepies

                                                      Tomatoe mozarella salad

 

Ingredients                                                                Yield: 6 Por

• 1/4 cup red wine vinegar
• 1 garlic clove, minced
• 1/2 teaspoon salt
• Pepper to taste
• 2/3 cup olive oil
• 1 pint cherry tomatoes, halved
• 1-1/2 cups cubed part-skim mozzarella cheese
• 1/4 cup chopped onion
• 3 tablespoons minced fresh basil

Directions

• In a small bowl, combine the vinegar, garlic, salt and pepper. Whisk in oil until well blended. Add remaining ingredients; toss to coat. Cover and refrigerate at least 1 hour, stirring occasionally. Remove with a slotted spoon to a serving dish.

 

                                              

                                      Three beans salad                                              No of portion-10

Ingredients:

·         1 cup  cut green beans, drained

·         1 cup  cut yellow beans, drained

·         1 cup  red kidney beans, drained

·         1/4 cup chopped green bell pepper

·         1 cup sliced purple onion

·         1/2 cup cider vinegar

·         1/3 cup vegetable oil

·         1/2 cup granulated sugar

·         1 teaspoon salt

·         1 teaspoon pepper

Preparation:

Directions for three bean salad
Rinse beans; drain. Combine beans, green pepper, and sliced onion. whisk together remaining ingredients; pour over bean mixture. Toss three bean salad well and chill for at least 4 hours. Store three bean salad in refrigerator.

               

                                  Thai wild rice and beans salad                         No of por-10    

Ingredients

French beans- 150 g  topped, tailed, boiled and refreshed

Salt- to taste

Pepper- to taste

Shelled broad beans- 150 g  boiled and refreshed

Wild rice- 50 g boiled and refreshed

Long-grain rice- 175 g boiled and refreshed

Grape seed oil- 50 ml

 Small button mushrooms- 50 g  roughly sliced

Fresh thyme- 2 tablespoons, finely chopped

Walnut oil- 25 ml

White wine vinegar- 2 tablespoons

Dijon mustard- 1tablespoon

Directions

MAKING
1. In a large sized bowl, combine both the beans and both the rice. Mix well and keep aside.
2. In a small sized sauce pan, heat grape seed oil.
3. Add mushrooms and thyme, mix well and  saute on a medium flame for 2 to 3 minutes.
4. Remove off flame and add rest of the ingredients. Mix well and add this mixture to rice.
5. Mix gently till well combined and add salt and pepper as required.

SERVING

6. Serve immediately or chilled