Taco Rice Salad

For The Salad

Cooking spray

• 1 pound ground round
• 1 garlic clove, minced
• 3 cups cooked yellow rice
• 1 tbsp ground cumin
• 1 tbsp chili powder
• ¼ tbsp salt
• ¼ tbsp black pepper
• 6 cup torn romaine lettuce
• 3 cup chopped tomato
• 1 cup frozen whole-kernel corn, thawed
• ½ cup chopped red onion
• 1 can black beans, rinsed and drained

For The Dressing

• 2/3 cup fat free sour cream
• 2/3 cup picante sauce
• 1 tbsp chili powder
• ½ tbsp ground cumin

Remaining Ingredient

• ½ cup reduced-fat shredded sharp Cheddar Cheese

Method

To prepare salad, heat a large nonstick pan over medium heat, coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned and done. Stirring to crumble. Drain, return beef mixture to pan. Stir in rice and next 4 ingredients. Cool slightly. Place lettuce and next 4 ingredients in a large bowl. To prepare dressing, combine sour cream and next 3 ingredients, stirring with a whisk. Spoon dressing over lettuce mixture, toss to coat. Divide lettuce mixture among 6 plates. Top with rice mixture and cheese.   

Taco Rice Salad, Yellow rice, Romaine Lettuce, sour cream, Cheddar cheese.

Classic Potato Salad

Prep Time: 15 minutes

Serves: Six

1 ½ pounds baking potatoes, halved

½ c finely chopped red onion

¼ c finely chopped celery

¼ c sweet pickle relish

2 hard-cooked large eggs, coarsely chopped

1/3 cup light mayonnaise

2 tbsp vineger

1 tbsp mustard

¼ tbsp salt

¼ tbsp black pepper

Method

Cook potatoes in boiling water 25 minutes or until tender, drain and cool completely. Cut potatoes into ½ inch cubes. Combine potato, onion, and next 3 ingredients in a large bowl. Combine mayonnaise and next 4 ingredients in a small bowl, stir with a whisk. Pour mayonnaise mixture over potato mixture, tossing gently to coat. Cover and chill atleast 8 hours.

Potato Salad, Sweet Pickle, Egg.

Mixed Bean Salad with Sun-Dried Tomatoes

Prep Time: 15 minutes

Serves: Fourteen

• 1 jar oil-packed sun-dried tomato halves
• ½ c chopped fresh parsley
• ½ c chopped fresh basil
• 1 can black- eyed peas, rinsed and drained
• 1 can red kidney beans, rinsed and drained
• 1 can white kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• ½ red onion, thinly sliced
• 1/3 c red wine vinegar
• ¼ c sugar
• ½ tbsp salt
• ½ tbsp dry mustard
• ¼ tbsp freshly ground black pepper

Method

Drain tamato halves in a sieve over a bowl, reserving oil. Place ¼ c oil in a medium bowl. Return remaining oil to jar, refrigerate and reserve for another use. Chop drained tamatoes, place in a large bowl. Add parsley and next 6 ingredients, and stir gently to combine. Add vineger and next 4 ingredients to ¼ c reserved oil, stirring with a whisk. Drizzle over bean mixture, toss gently to coat. Cover and chill. Mixed Bean Salad, Sun-Dried Tomato, Red Wine Vinegar

Macaroni Salad

Prep Time: 15 minutes

Serves: Eight

• 3 c cooked medium elbow macaroni (1 ½ cups uncoked)
• ¾ c (3 ounces) reduced- fat shredded sharp Cheddar Cheese
• ½ c frozen green peas, thawed
• ½ c diced lean ham
• ¼ c sliced green onions
• 1 c light mayonnaise
• ½ tbsp salt
• ¼ tbsp black pepper

Method

Combine first 5  ingredients in a bowl, and toss well. Combine mayonnaise, salt, pepper, stir well. Add mayonnaise mixture to salad, and toss well. Cover and chill.

Macaroni Salad, Cheddar Cheese, Mayonnaise.

Chicken Salad

Prep Time: 10 minutes

Serves: Four

1 ¾ c chopped cooked chicken breasts

1/3  c diced celery

¼  c finely chopped green onions

¼ c light mayonnaise

3 tbsp chopped fresh parsely

2 tbsp plain fat free yoghurt

1 tbsp lemon juice

½ tbsp salt

½ tbsp dried basil

¼ tbsp black pepper

1 (2-ounce) jar diced pepper or red bell pepper

Method

Combine all the ingredient in a bowl, stir well. Cover and chill .

Chicken salad, Mayonnaise, Parsely

Rajma Chawal

Prep Time: 15 minutes

Cooking Time: 45 minutes

Serves: Two

• 10 g white butter/ ghee
• 40 g onions, chopped
• 5 g ginger, julienned
• 5 g garlic, chopped
• 100 g tomatoes, chopped
• 1 tbsp chili powder
• ½ tbsp fennel powder
• 100 g red kidney beans (rajma) soaked overnight
• 50 ml tomato puree
• 1 stick cinnamon
• 200 ml vegetable stock
• 5 g jaggery
• Salt to taste
• 10 g coriander leaves, chopped

Method

Melt white butter in a saucepan and sauté onion, ginger, garlic and tomatoes. When they are cooked, add red chili powder and fennel powder. Add the soaked kidney beans (rajma) and cook till almost done. Add the tomato puree, cinnamon, vegetable stock and jaggery. Season with salt. Allow the rajma to simmer for 20 to 25 minutes. Garnish with chopped coriander leaves. Serve with steamed rice.

Mango Lassi

Prep Time: 10 minutes

Serves: Four

1 Alphonso mango, peeled and diced

800 ml yoghurt

A few mint leaves, chopped

Sugar, to taste

20 ice cubes

Method

Put all the ingredients in a processor, and blend till you get a smooth texture. Pour into tall glasses and serve chilled.