Easy Microwave Potato and Corn Salad

SERVES 4

Ingredients

* 2 cups corn, pre-cooked
* 2 finely chopped onions
* 1 green chilies, chopped

For the dressing

* 5 potatoes, pre-boiled
* 1/2 teaspoon chili sauce
* 1 tablespoon tomato sauce
* 2 cups cream cheese
* 2 tablespoons coriander leaves, chopped
* salt
* black pepper

Directions
1. In a microwave-proof dish, cook the pre-cooked corn with 1/2 cup water on HIGH power level for 5 minutes.
2. In another microwave-proof dish, cook the pre-boiled potatoes with 2 cups water and cook for 9 minutes, covered, on HIGH power level.
3. Peel and dice the potatoes.
4. Allow to cool.
5. Mix together all the dressing ingredients in another bowl.
6. Add the dressing, corn and potatoes all in one bowl and mix well.
7. Serve and enjoy!

Noodle Salad

SERVES 6

Ingredients

* 8 ounces thin spaghetti
* 1 red bell pepper, sliced into thin strips
* 1 cucumber, cut in strips
* 1/2 cup carrot, grated
* 2 green onions, thinly sliced
* 2 tablespoons vinegar
* 2 tablespoons water
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil

Directions
1. In a large pot cook spaghetti until just tender.
2. Drain and rinse under cold water.
3. Transfer to a large bowl.
4. Fold in red bell pepper, cucumber, carrots and onions. Mix well.
5. In a small bowl, stir together the vinegar, water, soy sauce and sesame oil.
6. Pour the wet mixture over the dry noodle one.
7. Fluff with a fork or chopsticks and serve.
8. Enjoy!

Chicken and Pasta Salad

SERVES 8

Ingredients

* 1 lb boneless chicken breast
* 2 cups pasta
* 1 cup low-fat yogurt
* 1 teaspoon mustard
* 2 celery ribs, thinly sliced
* 1 cup baby peas, cooked, drained and cooled
* 1 cup red seedless grape, washed and sliced
* salt
* pepper

Directions
1. In a pan cook the chicken breasts until tender.
2. Drain and chill.
3. In the meantime, in a large pot cook pasta until al dente.
4. Drain and rinse under cold water.
5. Mix yogurt, mustard, salt and pepper into the pasta.
6. Now cut the chicken into bite-sized pieces and add it to this mixture.
7. Fold in pasta, celery, peas and grapes.
8. Toss well, cover and refrigerate for an hour and then serve.
9. Enjoy!

Warm Potato Salad Recipe

You can either cook the potatoes whole, and cut them after they are done (better retention of nutrients) or cook them already cut.

Ingredients

* 2 lbs potatoes (about 3 large), cut into uniform 1/2 to 1-inch pieces
* 1/2 cup chopped celery
* 1/2 cup chopped red onion
* 1/3 cup chopped flavorful olives
* 1/4 cup chopped fresh parsley
* 1/4 cup seasoned rice vinegar
* 1/4 cup olive oil
* Kosher salt and freshly ground black pepper to taste

Method

1 Put potatoes into a saucepan, cover with an inch of cold water. Salt the water (about a teaspoon and a half for 2 quarts of water). Bring to a boil. Reduce heat to a simmer. Cover. Simmer for 10 minutes or until the potatoes are tender when pierced with a fork. Drain well.

2 Put potatoes in a large serving bowl with the celery, red onion, olives, and parsley. Add the rice vinegar and oil while the potatoes are still warm, so they absorb the dressing. Add salt and pepper to taste. Adjust vinegar and oil to taste.

Serve warm. Serves 4 to 6.

Kidney Bean Salad

SERVES 4

Ingredients

* 3 whole red chilies
* 1 tablespoon shallot, chopped
* 1 tablespoon garlic, crushed
* 1 teaspoon ginger, chopped
* 1 teaspoon lemon grass, finely sliced
* salt
* 2 tablespoons olive oil
* 1 cup canned kidney beans
* 2 eggs, boiled and finely chopped
* 1 tablespoon lemon juice

To serve

* 1 lettuce
* 1 Chinese cabbage
* 2 tablespoons coriander leaves, chopped
* 1 tablespoon fresh mint leaves, chopped
* 1 cucumber, sliced

Directions
1.Pound together the chillies, shallots, ginger, garlic, lemon grass and salt.
2.Saute in oil.
3.Add kidney beans and stir-cook.
4.Remove from heat.
5.Add lemon juice and mix well.
6.Allow to cool.
7.Add chopped eggs and serve the kidney bean salad on a bed of lettuce and cabbage leaves.
8.Garnish with coriander, mint and cucumber and serve.

Three Colour Rajma Salad

A very nutritious low-calorie veggie enjoyable salad!

SERVES 4

Ingredients

* 2 cups rajma, soaked overnight and boiled
* 1 cup macaroni, boiled
* 1/2 cup green capsicum, chopped
* 1/2 cup cucumber, chopped
* 1/2 cup spring onion
* 1/4 teaspoon mustard powder
* 2 teaspoons salt
* black pepper
* 2 tablespoons lemon juice

Directions
1.Toss all in a bowl and serve!

Cauliflower Salad

SERVES 6 -8


Ingredients

* 1 head cauliflower, sliced
* salt and pepper
* 1 large red apple, unpeeled and diced
* 1 cup celery, sliced
* 3 small scallions, sliced
* 1/3 cup

Directions
1. Wash the cauliflower and place in a two quart saucepan.
2. Season and cover.
3. Heat the pan over medium flame for 5 minutes.
4. Reduce heat to low and cook for 15 minutes.
5. Cool.
6. Add the apple, celery and scallions to the cauliflower.
7. Add the salad dressing and chill before serving.