Russian Salad is one of the most popular salads you will see almost on any buffet or wedding banquet. It looks good and has a rich feel to it. It is sweet and salty, tangy and creamy and is a great way to have spring vegetables in a very yummy way. Of course mayonnaise makes anything tasty. But it can be a rather heavy salad. Mayonnaise is full of oil and not always the best dressing if you are having a salad to eat something healthy. In this recipe I am substituting part of the mayonnaise with some hung curd which is a healthier option. Hope you enjoy this version:
INGREDIENTS:
1 Cup Cauliflower florets
1 Cup Carrot cubed
1 cup Peas
1 cup Pineapple cubed
1 cup Cucumber cubed
1 tbsp Pomegranate seeds(for garnishing)
DRESSING:
1 Cup Hung Curd
2 tbsp Mayonnaise
1 tsp Honey
1/2 tsp Mustard powder
Salt and pepper to taste
METHOD:
1. Bring 4 glasses of water to boil in a large pan with little salt. Add the carrots. after two minute, add the peas and after another 2 min add the cauliflower. Boil for a about 5-7 min further checking the veggies to be still crunchy but half cooked.
2. Drain the veggies in a colander, letting all the water drain away and refresh the veggies by pouring cold water on top. Let cool.
3. Keep pineapple and cucumber chopped separately.
4. In a large bowl add all the cooked and raw veggies and fruit except for pomegranate.
5. Mix the dressing ingredients separately and then add to the veggies. Let the sauce coat the vegetables nicely.
6. Sprinkle pomegranate seeds on top as garnish.
INGREDIENTS:
1 Cup Cauliflower florets
1 Cup Carrot cubed
1 cup Peas
1 cup Pineapple cubed
1 cup Cucumber cubed
1 tbsp Pomegranate seeds(for garnishing)
DRESSING:
1 Cup Hung Curd
2 tbsp Mayonnaise
1 tsp Honey
1/2 tsp Mustard powder
Salt and pepper to taste
METHOD:
1. Bring 4 glasses of water to boil in a large pan with little salt. Add the carrots. after two minute, add the peas and after another 2 min add the cauliflower. Boil for a about 5-7 min further checking the veggies to be still crunchy but half cooked.
2. Drain the veggies in a colander, letting all the water drain away and refresh the veggies by pouring cold water on top. Let cool.
3. Keep pineapple and cucumber chopped separately.
4. In a large bowl add all the cooked and raw veggies and fruit except for pomegranate.
5. Mix the dressing ingredients separately and then add to the veggies. Let the sauce coat the vegetables nicely.
6. Sprinkle pomegranate seeds on top as garnish.
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