Garden Salad

Garden Salad (Recipe 1)

Ingredients for Garden Salad (Recipe 1):

1. Potato – 4
2. Vinegar – 2 big spoons
   Olive oil – 2 big spoons
   Salt and pepper – For taste
   Sugar – A pinch
3. Lettuce torn into pieces – 1 cup
   Tomato – 2, cut into pieces
   Salad, cucumber cut into pieces along with skin – 1 cup
   Grapes cut into two halves – 1 cup
   Feta cheese cubes – ½ cup
4. Walnut, roasted and chopped – ¼ cup
   Sesame roasted – 1 big spoon

How to prepare Garden Salad (Recipe 1)?

1. Boil potatoes, remove skin, and cut into pieces.
2. Take potatoes in a bowl and add ingredients no: 2.
3. Toss it gently so that pieces won’t break.
4. Add ingredients no: 3 and mix gently.
5. Just before you serve the salad, sprinkle ingredients no: 4 on its top.

Courtesy: Vanitha Magazine March 15-31, 2018

Garden Salad (Recipe 2)

Ingredients for Garden Salad (Recipe 2):

1. Green mango – ½, cut into small pieces
   Orange – ½ cup
   Seedless grapes – ½ cup
   Carrot chopped fine – 1 cup
   Salad cucumber chopped fine – 1 cup
   Cabbage chopped fine – 1/4 cup
   Mint leaves – ¼ cup
2. Orange juice – ¼ cup
   Olive oil – 1-1.5 big spoons
   Mustard powder- ½ small spoon
   Sugar – ½ small spoon
   Salt and pepper – As required
   Lemon juice – A little
3. Almonds chopped/Groundnut fried – To decorate

How to prepare Garden Salad (Recipe 2)?

1. Mix ingredients no: 1 together and refrigerate.
2. Transfer ingredients no: 2 to a bottle, shake well, and prepare dressing.
3. Just before you serve, take the fruit mixture from the refrigerator and pour it on top of the dressing.
4. Decorate with almonds, chopped/groundnut fried and served.

Courtesy: Vanitha Magazine August 15-31, 2019

Garden Salad (Recipe 3)

Ingredients for Garden Salad (Recipe 3):

1. English cucumber – 3
2. Salt – ½ teaspoon
3. Tomato – 1, finely chopped
   Capsicum – 1, finely chopped
4. Vinegar – ⅓ cup
   Honey – 1 tablespoon
   Black pepper powder – 1/4 teaspoon
   Chopped parsley – 1 tablespoon

How to prepare Garden Salad (Recipe 3)?

1. Slice the cucumber into thin pieces, place them in a bowl, and sprinkle with salt.
2. Gently toss the contents and mix well.
3. Cover the bowl and refrigerate for 30 minutes. After that, drain the excess water.
4. Pat the cucumbers dry and mix them with the third set of ingredients.
5. Whisk the fourth ingredient well, then add it to the salad, mix thoroughly, and serve.

Courtesy: Vanitha Magazine, February 15-28, 2025

Read a few more vegetarian salad recipes here. Click on the images in the gallery to read