How to make Healthy Salad In Garlic Dressing -
Eggs , lettuce and spinach leaves in garlic dressing.
This recipe is from the book Khazana Of Healthy Tasty Recipes.
Main Ingredients : Eggs (अंडे), Lettuce Leaves (लेटस के पत्ते )
Cuisine : American
Course : Salads
For more recipes related to Healthy Salad In Garlic Dressing checkout Caesar’s Salad, Curried Egg and Potato Salad, Caesar’s Salad, Chinese Style Egg Salad . You can also find more Salads recipes like Healthy Salad In Garlic Dressing Scandinavian Cucumber And Dill Salad Apple Yogurt Salad Green Papaya Salad
Healthy Salad In Garlic Dressing Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Healthy Salad In Garlic Dressing Recipe
Eggs 4
Lettuce Leaves hand torn 16-20
Spinach leaves (palak) hand torn 16-20
Red capsicum 1 medium
Oil 1/4 teaspoon
Babycorns 6-8
Tomatoes seeded, thin strips 4 medium
Pineapple cut into 1 ½ inch long pieces 4 slices
Malt vinegar 2 tablespoons
Extra-virgin olive oil 1 tablespoon
Garlic chopped 8-10 cloves
Mustard paste 1 tablespoon
Salt to taste
Brown sugar 1 teaspoon
Black pepper powder 1/4 teaspoon
Method
Step 1
Cook eggs in boiling water for about ten to twelve minutes. Remove and cool them in water. Peel, halve and remove the yolks. Use only whites. You may reserve the yolks for some other purpose. Cut the egg whites into thick strips. Wash the spinach and lettuce leaves in running water thoroughly. Drain and tear them roughly. Wipe the red capsicum dry.
Step 2
Apply very little oil on it and roast in a very hot oven till blisters form on the outside. Alternately you can roast it on an open flame also. Cool a little and peel the top skin. Halve it, remove seeds and cut into one and a half inch long strips. If the baby corns are tender, halve them and cut into strips and use raw. Otherwise blanch in salted water for five to seven minutes, cool and use.
Step 3
Combine malt vinegar, virgin olive oil, garlic, mustard paste, salt, brown sugar and pepper powder. Mix egg white strips, red capsicum, baby corn, tomatoes and pineapple. Gently mix it with lettuce and spinach leaves. Add the prepared dressing and toss. Serve cold.
Nutrition Info
Calories : 795 Kcal
Carbohydrates : 49.3 gm
Protein : 35.8 gm
Fat : 50.2 gm
Other : 16.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
