This is one recipe that I fall back to whenever I am too lazy to really cook (read having to go near the gas stove). This salad is complete with proteins, carbohydrates, good fibre and very less fat. This recipe serves four or like in my case just two (when substituted for dinner). Another reason why I absolutely love making this, is because of its versatility- add whatever salad worthy ingredients that you have in your fridge or store cupboard and just toss with this creamy (but low fat) dressing and I guarantee that you will be amazed at the transformation. What all can you add to this salad? Umm.. steamed beet root, boiled eggs, lettuce, spring onions, red/yellow peppers, toasted garlic, sweet potato, cucumber, carrots, cabbage, steamed broccoli, steamed cauliflower, blanched prawns, tofu, paneer, croutons, breadsticks pieces, toasted bread chunks… phew!
This recipe has been adapted from that shared by my friend Teja Lele. The ingredients that I have used here:
4 large potatoes boiled, diced
1/2 cup shredded cooked/boiled chicken
4 onions, chunks
4 capsicum, chunks
1 tsp mixed herbs
10 cloves of garlic, finely crushed (preferably in a mortar)
1 tsp olive oil
400 g curd
1 tsp sugar
salt and mustard powder to taste
– Put the curd on a sieve for half an hour to remove excess water and make it thick and creamy.
– Toast the onion and capsicum in the oven for 10 mins.
– Make the salad dressing by mixing the hung curd, garlic, herbs, olive oil, sugar, salt and mustard and beat well to remove any lumps from the dressing.
– To this add toasted capsicum and onion, potatoes, chicken and toss well.
– Serve with a garnish of fresh herbs.
P.S.: Just the curd dressing makes an EXCELLENT bread spread! Just might make you forget the flavored cheese spread.. 🙂