Salads

Potato Salad

15-20 small baby potatoes washed clean 2-3 springs mint leaves
2-3 florets of garlic
1/2 tsp vinegar
salt to taste
1 spring onion finely chopped
1 onion coarsely chopped
2 green chilies chopped fine
1/2 piece ginger grated
1 cup yogurt
1/2 cup cream
sugar for light taste.
1/2 tablespoon oil

Method

Keep aside small portion of each ingredient. Microwave potatoes till cooked but firm. Do not peel. Make one slit half way.

In a small sauce pan heat oil and add ginger, green chilli, mint, garlic and onion. 

Pour onto potatoes and mix by tossing. Add other seasoning ie. salt, sugar, vinegar. In a blender, blend cream, curd till smooth and light. 

In a shallow salad bowl spread the potatoes.

Chill both. While serving pour the curd mixture on the potatoes and garnish with chopped spring onion.

Cheese Salad

1 cup Cheese - grated
1/2 capsicum - seeded and minced
1 small head lettuce - 1/2 of it shredded, the other kept whole with separated leaves
2 tbsp French Dressing
1/2 tsp salt
1/2 tsp pepper powder

Method

Mix together Cheese, capsicum and shredded lettuce. Season with salt and pepper. Toss in French Dressing. Arrange unbroken lettuce leaves on a dish and pile Cheese salad in the center.