Egg Salad

Ingredients:
4 boiled eggs
1 cup iceberg lettuce chopped
¼ cup chives
2 spring onions chopped
1/3 cup mayonnaise dressing
Chopped rosemary and thyme
Salt and pepper for seasoning
Extra virgin olive oil.

Chop the boiled eggs in half and separate the yolks. Dice the whites into small cubes and keep aside, whilst mixing the yolks well into the mayonnaise to give the dressing a paste-like consistency. Add the chopped chives, spring onions and the diced egg whites to the dressing, along with the seasoning, and mix well. Place the freshly shredded iceberg lettuce into a large salad bowl and add the delicious mix of the egg salad to the crunchy leaves. Drizzle a sprinkling of extra virgin olive oil to balance the creamy texture of the salad, and serve chilled along with some hot garlic bread for a mouth-watering experience.

Tossed Green Salad

Ingredients:
1 cup cherry tomatoes diced
1 cup crumbled feta cheese
¼ cup black olives diced
2 cups iceberg lettuce chopped
½ cup shredded yellow bell pepper
½ cup fresh broccoli
½ cup vinaigrette salad dressing
Black sesame seeds for garnishing
Salt and pepper to taste


In a large salad bowl, place the tomatoes, yellow bell peppers, olives and the broccoli. Add a dash of the vinaigrette dressing, and toss the vegetables well. Add in the iceberg lettuce last so it retains its freshness and crunch. Scatter the crumbled feta cheese and remaining olives over the salad and give it a final mix, before adding seasoning according to taste. Sprinkle with sesame seeds and serve fresh!

Crunchy Oriental Salad

Ingredients:
½ cup broccoli florets
½ cup French beans finely sliced
½ cup chives finely sliced
½ cup sliced baby corn
½ cup button mushrooms finely sliced
½ cup bean sprouts
1 ½ cups shredded Chinese lettuce
1 tsp crushed peanuts

For the dressing:-
1 tsp sesame oil
2 tsp honey
1 tsp rice vinegar
1 tsp tom-yam paste

Blanch the broccoli, beans, and baby corn and mushroom for 2 minutes in a saucepan, till tender. Drain and immerse into cold water to retain freshness. Place the vegetables, shredded lettuce and the bean sprouts into a salad bowl. In a separate jar prepare the dressing by mixing the sesame oil, honey, rice vinegar and tomyam paste. Add to the delectable veggies and toss well. Sprinkle with crushed peanuts as a garnish, and serve.