SPINACH AND CARROT SALAD
INGREDIENTS:
mustard 1 tsp,
finely chopped spinach 1 cup,
grated carrot 3/4 cup,
curd 1 cup,
powdered sugar 1 tsp,
green chillies chopped 1-2 nos,
oil 1tsp,
salt to taste
Method:
1. heat a kadai,add 1 tsp of oil,add the mustard and when it splutters add the chopped spinach,carrot,sugar,chopped green chillies and curd. Remove from flame.
2.add the salt and chill it for half an hour.

TOSSED SALAD
Ingredients:
large capsicum 1,
tomato 2,
shredded cabbage 140 grams,
medium carrot 2
For dressing:
vinegar 1/2 tbsp,
salad oil 2 tbsp,
limejuice 1/2 tbsp,
brown sugar syrup 1/2 tsp,(demerara sugar)
pepper powder 1/2 tsp.

method:
1. deseed the capsicum and tomatoes.
2.cut all the vegetables into juliennes.
3.refrigerate the vegetables so they remain crisp.
combine all the ingredients mentioned under the dressing and mix well.
4.add the dressing to the vegetables much earlier to serving,as the vegetables will lose their crispness.
5arrange a bed of lettuce leaves in a suitable serving dish and lay the salad over this bed.
Note; seedless grapes cut into juliennes can be added to this sala to enhance the taste.

PASTA AND COTTAGE CHEESE SALAD;
Ingredients;
pasta(cooked) 1 cup,
paneer(cut in cubes), 100 gms,
capsicum 1 medium size cut into small cubes,
2 tomatoes finely chopped,
pepper 1/4 tsp,
parsley(chopped) 4 tsp,
garlic paste 1/4 tsp,
olive oil 2tsp
salt to taste
sugar 1tsp.

method:
1. in a serving dish place the cooked pasta along with with chopped tomatoes,capsicum and paneer cubes.
2.in another bowl mix the ingredients for the dressing and pour it over the salad.
3.mix well and chill for half an hour.
4,serve with bread of your choice.

CORN AND PEAS SALAD
Ingredients:
corn nibblets or fresh corn: 1 cup,
peas: 1 cup,
sugar: 1 teaspoon,
spring onions(chopped) 2 sprigs,
red pepper(chopped) 1 no.
sour cream: 1/2 cup,
mint leaves( chopped) 3 tablespoons,
cabbage leaves to serve in,
pepper powder to taste,
salt to taste

Method:
1. cook the peas and corn,
2.mix the corn,peas and rest of the ingredients with salt and pepper.
3.line a bowl with cabbage leaves and put the salad over it.chill in the fridge for 20-30 minutes before serving.