The Tribune - Spectrum

Sunday, May 7, 2000
Sugar 'n' Spice

Hot summer appetisers
By Harkiran Sodhi

ON a hot summer afternoon appetites are often on the wane and you need food that is not only tempting but also makes the hot temperatures feel a little cooler.

Cold, fresh salads with light dressings are often the best way to beat the heat and perk up your appetite.

Mixed salad

Nothing like a plateful of salad to whet your appetiteIngredients:

1 lettuce head

1 head of red cabbage (green cabbage can be used instead)

1 cup of alfalfa or any other sprouts

150 gms of cottage cheese (paneer)

1 orange

A few sprigs of parsley

1 tablespoon of light olive oil

1 teaspoon fresh ground black pepper

2 tablespoons fresh orange juice.



Wash the lettuce leaves and roughly tear them by hand into bite-sized pieces.

Arrange the lettuce on a serving platter and sprinkle the alfalfa sprouts over them. Crumble the cottage cheese roughly into small nits and sprinkle this as well over the sprouts. Cut the orange into wedges and arrange these around the platter. Sprinkle the parsley over the entire lot. Mix the orange juice, salad oil and crushed black pepper in a small bowl and then pour it over the salad and serve immediately.

Egg and mushroom salad


1 head of cabbage

1 cup of small sized tomatoes

4 eggs

cup of button mushrooms

2 spring onions

2-3 garlic cloves

1 tablespoon non-synthetic vinegar

2 tablespoons orange juice


Wash the lettuce well and tear them into bite-sized pieces. Arrange the lettuce onto a serving bowl. Boil and peel the eggs and slice them either into rounds or wedges whichever you prefer and place these on the lettuce. Wash the mushrooms well and slice them into quarters and sprinkle these as well over the salad. Sprinkle the finely chopped spring onions along with the green stems over the salad.

In a small bowl mix the garlic cloves that have been crushed, the vinegar and the orange juice well. Pour this over the salad just before serving.

Lettuce apple salad


1 head of lettuce

1 head of cabbage

1 large sized red apple

Juice of one large lemon

1 teaspoon freshly ground black pepper


Wash the lettuce and tear the leaves into pieces and arrange these on a salad platter. Wash and tear the cabbage leaves leaving the tough bits out and arrange these also over the lettuce leaves. Cut the apple into thin wedges and place these over the cabbage. Mix the black pepper and lemon juice and pour this over the salad just before serving.

This feature was published on April 30, 2000