Fruity bean salad

Nutritive value per serving : Energy: 85 KCal Protein: 4.0 g Carbohydrates: 10.0 g Fat: 0.2 g Preparation time : 20 Minutes Serves : 8

Ingredients :
175 g Mixed boiled sprouted pulses (moth, lobia, whole moong)
1 Tea cup chopped apples
Segments of 1 orange
2 Table spoon cut grapes
1 Table spoon chopped radish
2 Tea cup chopped salad leaves
1 finely chopped green chilli
Salt to taste

For the dressing :
1 Tea cup fresh curds
2 Table spoon chopped mint leaves
1 Tea spoon sugar
Salt to taste

Beat the curd well, add rest of the ingredients and mix well.

Procedure :

• Mix all the ingredients except the dressing.
  
• Put to chill.
  
• Top the salad with the dressing just before serving.
  

Fruity vegetable salad

Nutritive value per serving : Energy: 30 KCal Protein: 1.0 g Carbohydrates: 3.6 g Fat: 0.5 g Preparation time : 15 Minutes Serves : 6

Ingredients :
2 Tea cups water melon pieces
1 Tea cup fresh pineapple pieces
2 Medium sized cucumber
1 small capsicum
Salt to taste

For the dressing :
1 Cup fresh curds
½ Table spoon mustard powder
½ Tea spoon sugar
½ Tea spoon salt

Procedure :

For the dressing :

• Tie the curd in thin muslin cloth.
  
• Hang for 1 hour and allow the water to drain out.
  
• Add the remaining ingredients and blend in the mixer.
  

For the salad :

• Mix the cut fruits and vegetables and place to chill.
  
• Put the salad in the bowl.
  
• Top it with the dressing and garnish with lettuce leaves.
  

Orange and cabbage salad

Nutritive value per serving: Energy: 42 KCal Protein: 1.0 g Carbohydrates: 6.9 g Fats: 0.1 g Preparation time: 10 Minutes Serves: 4 Cooking time: 5 Minutes

Ingredients:
2 table spoon chopped china grass
Juice of 8 oranges
Juice of ½ lemon
2 Teaspoons sugar
1 Tea cup shredded cabbage
½ Teacup grated carrot
1-2 Table spoon capsicum
Segments of 1 orange
Salt to taste
Grated cabbage and carrot for garnishing (optional)

Procedure:

• Put the vegetables in cold water for 10 minutes and then drain the water.
  
• Add 1 tea cup water to china grass and then cook on slow flame until it dissolves completely. Strain.
  
• Add the orange juice and boil for a minute.
  
• Cool until luke warm and then add lemon juice, sugar, vegetables, orange segment and salt. Place in a mould and put to set in the refrigerator.
  
• Just before serving, dip the mould in hot water for a few seconds, loosen from sides and un-mould on a plate. Decorate with grated cabbage and carrots.

Slimmer’s salad

Nutritive value per serving: Energy: 64 KCal Protein: 1.0 g Carbohydrates: 14.1 g Fats: 0.2 g Serves: 5 Preparation time: 10 minutes

Ingredients:
4 apples
1 fresh pear
segments of 1 orange
1 medium sized capsicum
4 carrots
½ cucumber
a few raisins
1 tea cup curd dressing

Procedure:

• Chop the fruits and grate the vegetables.
  
• Mix in a bowl and put to chill.
  
• If you like, add the curd dressing.

Sprouted beans salad

Nutritive value per serving: Calorie: 25 KCal Protein: 2.0 g Carbohydrates: 4.5 g Fat: 0.1 g Serves: 4 Preparation time: 5 Minutes

Ingredients:
1 Tea cup bean sprouts
2 Sliced onions
1 Sliced tomato
Salt to taste
Few drops soya sauce (optional)
Procedure:

• Mix the sprouts, onion, tomato and salt.
  
• Add soya sauce or lemon juice to taste.
  
• Serve cold (optional).