Fruit Salad With Yoghurt Cream

Sumber: Devagi

500 g diced fresh fruits - orange, apples, pineapple, papaya, etc
200 ml plain yoghurt
a pinch of salt
1 tablespoon honey mix together
1 tablespoon ginger juice

METHOD

1 Put the fruits into a bowl.

2 Mix the yoghurt and the rest of the ingredients in a bowl and pour over the fruits.

3 Serve chilled.

Tips for improving your salad

1) Dress up your salad with a good mix of olive oil and balsamic vinegar and squeeze some lemon for that extra zing.

2) For a fruity salad, chop some apples, add walnuts, golden raisins and yoghurt

3) Sprinkle pine nuts onto your salad for that added crunch.

4) Add some goat’s cheese to your mixed greens, as well as macadamia nuts and sliced avocado for a creamy salad.

5) Throw in some fresh succulent prawns and chopped ripe mangoes for a tropical and seaside salad.

6) Go healthy with a bean salad – combine black beans, pinto beans, green peas and chickpeas and add orange juice, Dijon mustard and balsamic vinegar.

7) Combine greens like arugula and lettuce, add pomegranate seeds, sliced oranges, grated lemon rind and a generous dose of olive oil.

8) Mint does wonders on a hot day and all you have to do is to throw in some chopped mint leaves

Thai Honey Green Mango Salad Recipe

I concocted this Thai Honey Green Mango Salad Recipe when trying to replace sugar for clover honey in the Thai green mango appetizer. I also added some chopped green apples for better texture. Surprising, the result is wonderful -- honey gives a more enhanced yet subtle fruity taste to the whole dish. Try my easy recipe.

Ingredients:
1 small green mango
Half a green apple
1 red chilli
3 lemon leaves
5 shallots
5-6 Thai basil leaves for garnish
2 tbsp dried shrimp
1 tbsp roasted peanuts

Dressing:
1 tbsp fish sauce
1 tbsp clover honey
½ tbsp lime juice

Method:
1. Skin and cut the mango into long strips. Chopp green apple into fine cubes.
2. Remove seeds from chilli and slice thinly.
3. Slice shallots thinly.
4. Wash and pound the dried shrimp finely. Fry it with a little oil until fragrant and dry.
5. Combine fish sauce, honey and lime juice.
6. Put all the ingredients into a large bowl, pour in the dressing.
7. Toss well and serve with basil leaves.

Serves 2 persons.
Source: Internet

BBQ Chicken Salad

INGREDIENTS

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise
DIRECTIONS
1. Preheat grill for high heat.

2. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.

3. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.

4. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Nutritional Information
BBQ Chicken Salad
Servings Per Recipe: 4
Amount Per Serving

Calories: 154

* Total Fat: 2.5g
* Cholesterol: 34mg
* Sodium: 376mg
* Total Carbs: 20.2g
* Dietary Fiber: 3.2g
* Protein: 15g

Warm Beef Salad

Prep time: 10 minutes Cook time: 15 minutes
4 Servings

Ingredients

1 1⁄2 pounds flank steak, 1 inch thick

2 tablespoons fresh lemon juice

2 teaspoons grated lemon zest

1⁄2 teaspoon Dijon mustard

2 tablespoons extra-virgin olive oil

5 ounces mesclun greens (6 cups)

4 plum tomatoes, cut into wedges

2 ounces reduced-fat feta cheese, crumbled

(1⁄2 cup)1 small red onion, thinly sliced and separated into rings

Instructions

Heat grill to high.

Grill steak 4 minutes per side for medium-rare. Let rest 5 minutes; slice thinly.
Place lemon juice, lemon zest, mustard, and oil in a jar with a lid. Close tightly and shake vigorously to combine. Place greens in a large mixing bowl, add 2 tablespoons of the dressing, and toss to coat. Divide greens among 4 serving plates, top with steak, tomato wedges, onion, and feta, and serve.

Nutritional Information:

420 calories

25 g fat

9 g saturated fat

42 g protein

7 g carbohydrate

2 g dietary fiber

380 mg sodium