The Salad Bar

Fresh Salad

Salads have always reminded me of Turpin High School. The cafeteria had lovely grilled cheese sandwiches, cinnamon rolls and an amazing salad bar. Being an exchange student and vegetarian, I hooked on those options real quickly. Initially salads only meant cucumber, tomatoes and capsicum. But slowly I got acquainted with lettuce, olives, jalapeños, cheddar cheese, ranch dressing and crackers. Not the healthiest of the salads, but sure made lovely lunches and amazing conversations to remember!

When I got back, we started to adopt those recipes and now, its become a part of our varied food palette. Slowly we moved from cream based dressings to healthier versions. But, once in a while, we do tip off to the other side just as a treat!

Ingredients
1. Cherry tomatoes
2. American corn
3. Capsicum
4. Onions
5. Lettuce
6. Bell peppers
7. Olives
8. Jalapeños
9. Red chillies
10. Cheddar cheese
11. Mayonnaise
12. Ketchup

Procedure

1. Boil the corn and let it cool down.

American corn

2. Chop and halve the cherry tomatoes. Slice the olives and jalapeños.

Lettuce and baby tomatoes

3. Chop capsicum, onions, and bell peppers (julienne). Chop the red chillies finely.

Bell peppers and chillies4. Coarsely chop the lettuce.
5. Combine all the veggies. Sprinkle the red chillies over. For a zing, add dried garlic powder. 😉 Sprinkle the cheddar cheese.

Shreds of cheese
6. For the dressing, mix the mayonnaise ketchup and a bit of salt.
7. Spread the dressing over the salad and toss it to mix well.

And voilà, there’s your salad treat!

Image

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