Garden Salad
by Tarla Dalal
01 Jan 2001
This recipe has been viewed 24650 times
This a little bowlful of paradise! Sweet watermelons, grape, orange and more are tossed in with a creamy dressing of onions, capsicum, tomato ketchup and fresh pepper. Enjoy it chilled on a lazy weekend brunch.
Garden Salad recipe - How to make Garden Salad
Preparation Time: Cooking Time: Total Time:
Serves 20 to 25.
For the salad
2 1/4 cups watermelon cubes
2 1/4 cups pineapple cubes
2 1/4 cups grapes or peach cubes
2 1/4 cups capsicum cubes
2 1/4 cups cucumber cubes
2 1/4 cups apple cubes
1 1/2 cups orange segments
salt and black pepper (kalimirch) powder to taste
To be mixed into fresh thousand island dressing
3/4 cup curds (dahi)
3 tbsp fresh cream
3 tbsp tomato ketchup
1/2 tsp chilli sauce
2 tbsp finely chopped onions
2 tbsp finely chopped capsicum
1/4 tsp finely chopped green chillies
1 tsp mustard powder
1 tsp sugar
salt to taste
Method
- Method
- Mix all the ingredients and store in the refrigerator.
- Serve cold with the dressing.
- For Fresh Thick Curds
- Put the curds in a muslin cloth or thin cloth.
- Tie and hang for 1 to 1 1/2 hours and allow the water to drain out.
Nutrient values per serving
| Energy | 55 cal |
| Protein | 1.1 g |
| Carbohydrates | 9.6 g |
| Fiber | 1.9 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 215.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 31.6 mg |
| Folic Acid | 2.3 mcg |
| Calcium | 30.1 mg |
| Iron | 2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 38.6 mg |
| Potassium | 55.9 mg |
| Zinc | 0.1 mg |
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