Sanjeev Kapoor; Chef Extraordinaire,
TV show host, author of best selling
cookbooks, restaurant consultant and
winner of several culinary awards
 
 
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SALADS
Salads by Sanjeev Kapoor brings you a delectable collection of salads from around the world. Have salads like Chickpea and Tahina Salad as a main meal or then a Piquant Potato Salad as a starter! You will have to make the choice!
CONTENTS
Luncheon Salad
Corn And Avocado Salad
Bread And Cheese Salad
Spinach Salad With Sour Cream
Russian Chicken Salad
Pina Chicken Salad
Chickpea And Red Capsicum Salad
Coleslaw With Cottage Cheese
Spicy Sausage Salad
Spicy Mexican Salad
Piquant Potato Salad
Lettuce, Garlic And Croutons In Vinaigrette
Corn And Bean Twosome
Chef's Salad
Sprouted Matki And Moong Salad
Tzatziki
Calfornia Salad
Three Lettuce And Prawn Salad
Apple And Cucumber Salad
Beetroot Salad With Yogurt
Carrot And Apple Salad
Chicken Salad
Crunchy Celery And Cucumber Medley
Salade Nicoise
Chinpen Noodle Salad
green jewels in a bowl
Mango Salad
Green Banana Salad
Green Papaya Salad
Calfornia Papaya Salad
Calfornia Pista Pasta Salad
French Bean And Sesame Salad
Chickpea And Tahina Salad
Insalata Nuova Cucina
Christmas Coleslaw
Red Onion, Tomato And Pasta Salad
Pasta And Corn Salad
Indian Salad With Mango Dressing
Mushroom And Cheese Salad
Fattoush
Mango And Pineapple Salad
Warm Red Cabbage Salald
Scandinavian Cucumber And Dill Salad
Chilled Melon Ball Salad
Grilled Chicken And Mushroom Salad
Fruti And Capsicum Kachumber
Classic Greek Salad
Broad Bean Salad
Carrot Salad With Raisins, Nuts And Sour Cream
Pastqa And Vegetable Salad
Warm Red Curry Chicken Salad With Salsa Verde
Gado-Gado
Tropical Mayo Delight
Macaroni And Sausage Salad
Pepper Slices With Cream Cheese
Rice Salad
French Dressing
Quick French Dressing
Vinaigrette
thoudsand island dressing
Thai Red Curry Paste
Mayonnaise
RED ONION TOMATO AND PASTA SALAD
Ingredients
1 large onion, sliced thinly
4 medium tomatoes, quartered and seeded
3 cups pasta in different shapes, cooked al dente
1 yellow capsicum, roasted
2 small zucchinis, sliced
Salt to taste
A few sprigs of fresh basil, to garnish
Dressing
4 tablespoons olive oil
1½ tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon caster sugar
salt to taste
12-15 black peppercorns, crushed
½ cup roughly torn fresh basil leaves
Method
- Cool the capsicum, peel and slice into strips
- Blanch the zucchini and refresh in cold water.
- Mix together all the ingredients for the dressing.
- Drain the pasta well and transfer to a large serving bowl. Add the dressing and toss well.
- Add the capsicum, zucchini, onion and tomatoes; toss well to mix.
- Cover the bowl and leave to stand at room temperature for about thirty minutes to allow the flavours to develop.
- Serve, garnished with sprigs of basil.
Terms and Conditions :
1. Delivery within 3 to 4 weeks.
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