Low cal salad

CLASSIC STRAWBERRY AND SPINACH SALAD WITH A TWIST

Strawberries are in season and this beautiful fruit always lures me.Apart from using them in desserts and having them raw I wanted to use them differently. I thought of using them for salads so that one can have them  more often. As I have mentioned earlier , salads for me have to be healthy and low cal..I experimented with number of recipes and finally arrived at this one -which turned out to be heavenly. My MOTHER- IN-LAW A FOOD CONNOISSEUR  also appreciated it which she does not do very easily!

INGREDIENTS                                            

1. Spinach leaves, roughly torn-1cup
2. Strawberries ,thick slices-1cup
3. Apple,diced without peeling-1/2cup
4. Yellowbell pepper, diced-1/3 cup
5. Walnuts -3tbp

FOR DRESSING

1. Orange juice-1/3 cup
2. mustard paste-1 tbsp
3. Virgin olive oil-1tbsp
4. Balsamic vinegar-2-3 tbsp
5. Powdered sugar/artificial sweetener/tsp
6. Salt and white pepper to taste

METHOD

1. Soak strawberries in 1tbsp of balsamic vinegar and powdered sugar.
2. Dry roast walnuts on a flat pan and then break into small pieces.( do not powder)
3. Whisk all ingredients for the dressing with a wire whisk.
4. Mix spinach leaves, strawberries, apple and bell pepper. Drizzle dressing over them and toss it well in it.
5.  Transfer to a bowl or a platter. Sprinkle walnuts over it.

NOTE- you may omit bell pepper and add black grapes to it.

          - Balsamic vinegar can be substituted by malt vinegar or red wine vinegar

          - wash spinach leaves in lots of water and no of times so that no trace of dirt is left.

FRUITY SALADS

As a little girl my favorite dessert use to be FRUIT CREAM.One still craves for it but the calorie ridden cream comes in way. To satisfy my craving,I thought of replacing cream with yoghurt and then a thought flashed -Why not strawberry yoghurt? That is how the following recipe took shape-Instead of dessert I made it into a healthy salad. The freshness of fruits and cool dressing will make this recipe a sure hit with your family and friends.

FRUIT SALAD WITH STRAWBERRY DRESSING

INGREDIENTS                                                            

1. Grapes( Black and green)-cut into halves-1cup
2. Melon( kharbooja)-Cut into cubes-1 cup
3. Apple-cut into cubes(with peel)-1cup
4. Strawberries-diced-10no.
5. Orange segments-peeled and de-seeded
6. Pomegranate seeds-4-5 tbsp
7. Strawberry-pureed-10-12no.
8. Hung curd-1cup
9. Fresh basil chopped-10leaves
10. Fresh mint chopped-10-15 leaves
11.  Honey- 4tsp 
12. Salt-a pinch
13. White pepper-1/2 tsp

METHOD

1. Liquidize about 10 -12 strawberries in a blender.
2. Mix curd, strawberry puree,honey, salt and pepper withe a help of a whisk to a smooth paste.
3. Add chopped basil and mint to it.
4. Mix all fruits and toss them in the above dressing.
5. Serve chilled in a salad bowl or platter garnished with a mint sprig.

NOTE- You may use other seasonal fruits- like mango, pear,litchi etc.

           -In summer substitute strawberry puree with mango puree.

           -Hung curd should be prepared by hanging curd overnight in a muslin cloth.

           - Honey can be substituted with ground sugar or artificial sweetener.

           - For better presentation small balls can be carved out of some fruits- apple,melon etc.

SOUP FOR WINTERS

 WINTER IS मटर .There is no end to use of peas-मटर पनीर,आलू मटर, सूखी मटर, मटर परांठा , मटर कचोरी- The list is endless. I also love peas in soup form, but I find it heavy as it requires cream. I wanted to make a healthier version- so I tried no. of recipes. Then I did hit upon a very unusual combination - PEAS AND PUDINA. The amalgamation of two is unique, as mint lends soft aromatic notes to sweetness of peas.This recipe is a sure winner-TRY IT! 

MINTY PEA SOUP                

INGREDIENTS ( for 2 bowls)

1. Shelled peas-1 cup
2. Fresh mint leaves- 1/3 cup
3. Onion, chopped-1no
4. Garlic,- 2 cloves
5. Ginger, chopped- 1/2 inch piece
6. Lemon grass- Lower white bulb-1no
7. Bay leaf-1no. 
8. Butter or oil-1tsp
9. Vegetable stock or water- 2 glasses
10. Salt and pepper -to taste
11. Chopped Green stalks of spring onion-to garnish
12. Mint sprig - to garnish

METHOD

1. Heat butter/oil in a sauce pan .Add ginger, garlic and onion  and saute till onions are translucent.
2. Add shelled peas and saute for 2-3 minutes.
3. Add mint leaves ,lemon grass and vegetable stock/water.Boil till peas are tender.
4. Cool and then blend to a puree in a liquidizer.
5. Strain in a saucepan and boil again with bay leaf and seasonings.
6. Pour in soup bowls and serve garnished with chopped spring onion greens and mint sprig.
7. Serve lemon on the side or squeeze a little lemon juice just before serving. 

This soup is very filling and is a complete meal in itself. You just require a crusty bread with it. Added to this it is highly nutritious. GO AHEAD!