How to make Healthy Salad In Garlic Dressing - Eggs , lettuce and spinach leaves in garlic dressing.

This recipe is from the book Khazana Of Healthy Tasty Recipes.

Main Ingredients : Eggs (अंडे), Lettuce Leaves (लेटस के पत्ते )

Cuisine : American

Course : Salads

Healthy Salad In Garlic Dressing Recipe Card

Healthy Salad In Garlic Dressing

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Healthy Salad In Garlic Dressing Recipe

  • Eggs 4

  • Lettuce Leaves hand torn 16-20

  • Spinach leaves (palak) hand torn 16-20

  • Red capsicum 1 medium

  • Oil 1/4 teaspoon

  • Babycorns 6-8

  • Tomatoes seeded, thin strips 4 medium

  • Pineapple cut into 1 ½ inch long pieces 4 slices

  • Malt vinegar 2 tablespoons

  • Extra-virgin olive oil 1 tablespoon

  • Garlic chopped 8-10 cloves

  • Mustard paste 1 tablespoon

  • Salt to taste

  • Brown sugar 1 teaspoon

  • Black pepper powder 1/4 teaspoon


Step 1

Cook eggs in boiling water for about ten to twelve minutes. Remove and cool them in water. Peel, halve and remove the yolks. Use only whites. You may reserve the yolks for some other purpose. Cut the egg whites into thick strips. Wash the spinach and lettuce leaves in running water thoroughly. Drain and tear them roughly. Wipe the red capsicum dry.

Step 2

Apply very little oil on it and roast in a very hot oven till blisters form on the outside. Alternately you can roast it on an open flame also. Cool a little and peel the top skin. Halve it, remove seeds and cut into one and a half inch long strips. If the baby corns are tender, halve them and cut into strips and use raw. Otherwise blanch in salted water for five to seven minutes, cool and use.

Step 3

Combine malt vinegar, virgin olive oil, garlic, mustard paste, salt, brown sugar and pepper powder. Mix egg white strips, red capsicum, baby corn, tomatoes and pineapple. Gently mix it with lettuce and spinach leaves. Add the prepared dressing and toss. Serve cold.