Himanshus Indian Salad Recipes

MANDARIN SALAD

Steps:

• Shake first 6 dressing ingredients in a jar and refrigerate.
• Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
• Scrape into metal bowl and cool to room temperature.
• Break up and store covered at room temperature.
• Just before serving, put chopped lettuces in a large bowl.
• Add celery, oranges, onions and almonds.
• Shake dressing well and pour over salad.
• Toss to mix and coat.

AUNTIE MIDGE'S HAWAIIAN SALAD

Steps:

• Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely.
• Refrigerate 4 hours to overnight.

HAWAIIAN SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the greens, pineapple and cheese. In a small bowl, whisk the mayonnaise, sugar and reserved pineapple juice. Pour over salad; toss to coat.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

PUNJABI-STYLE CHICKPEA SALAD

Steps:

• Heat a small saucepan and toast the cumin seeds until aromatic and slightly browned, then grind to a coarse powder using a pestle and mortar.
• Put all the ingredients, including the ground cumin, in a bowl and mix well. Season generously; add more chaat masala and lemon juice if needed. Leave for 30 mins to let the flavours combine.

INDIAN SEAFOOD SALAD

Steps:

• Break or cut the seafood into chunks and put in a bowl. Gently toss with the cucumber, tomatoes and scallions.
• Mix the mayonnaise, yogurt, a tablespoon of lime juice, the ginger, onion, cumin, mint and coriander together. Reserve a tablespoon of this mixture and fold the rest into the seafood mixture. Season to taste with salt and pepper.
• Beat the reserved dressing with the remaining lime juice, the olive oil and the mustard. Toss the spinach or arugula with this dressing.
• Put a bed of the spinach or arugula salad on each of four plates. Divide the seafood mixture among the four plates, garnish with mint sprigs and serve, with Indian mango chutney like Major Grey's, if desired, on the side.

HIMANSHU'S INDIAN SALAD

Steps:

• Whisk the first seven ingredients together and set aside.
• Bring pot of cold salted water containing potatoes to a boil, lower heat and simmer for 5 minutes.
• Add cauliflower and beans to pot and cook another 5 minutes or until tender.
• Drain and rinse in cold water. Drain again.
• Place in large bowl. Add eggs, onions, tomatoes, and chickpeas.
• Toss with dressing just prior to serving.
• * I serve Hima first, then add the eggs to salad.