Japanese Salad ( Soups and Salad Recipe)
by Tarla Dalal
09 Oct 2023
This recipe has been viewed 40549 times
There couldn't possibly be a better choice than a cream dressing to accompany this delicious salad.
Japanese Salad ( Soups and Salad Recipe) recipe - How to make Japanese Salad ( Soups and Salad Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 6 servings
To Be Mixed Together For Maltaise Dressing ( Makes 1 Cup)
1/2 cup fresh cream
3 tbsp orange squash
1 cup castor sugar
2 tbsp grated orange rind
salt and freshly ground black pepper powder to taste
To Be Mixed and Blended For The Herb Cheese Dressing (makes 1 Cup)
1/2 cup grated paneer (cottage cheese)
2 tbsp curds (dahi)
2 tbsp chopped parsley
1 tbsp chopped fresh dill (shepu / suva bhaji)
1 tbsp chopped chives (optional)
1/2 tsp salt
Other Ingredients
3 cups lettuce leaves , broken into small pieces
1 cup orange segments
1/4 cup sweet lime (mosambi) segments
1/3 cup cucumber cubes
For The Garnish
6 red cherries(optional)
Method
- Method
- Immerse the lettuce leaves in ice-cold water for over 10 minutes. Keep aside.
- Combine the lettuce leaves, orange, and sweet lime segments and diced cucumber and put in the refrigerator.
- Just before serving, add the dressing and toss.
- Serve cold on a bed of lettuce leaves, garnished with red cherries.
Nutrient values per serving
| Energy | 234 cal |
| Protein | 3.5 g |
| Carbohydrates | 35.6 g |
| Fiber | 1 g |
| Fat | 8.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 940.6 mcg |
| Vitamin B1 | -0.1 mg |
| Vitamin B2 | -0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 19.9 mg |
| Folic Acid | 6.7 mcg |
| Calcium | 118.7 mg |
| Iron | 1.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 32.9 mg |
| Potassium | 90 mg |
| Zinc | 0.1 mg |
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