Monday, April 13, 2009

Simple Egg Salads 1001

Egg Salads – A Primer:  A mix of eggs with fresh veggies make protein packed, filling salads. Eggs cooked in numerous ways can go into the salad. With a few simple rules, you can easily create delicious salads.

1. Choose fresh fruits/leaves/ veggies / sprouts.

2. Shake off excess water after washing fruits / veggies

3. Mix in the dressing just before serving to avoid salads becoming soggy.

4. Cut fruit / veggies/ meats into uniform, bite sized pieces.

6. Always tear leaves, as cutting them would cause them to wilt.

  7.  Hollowed out fruit / vegetable halves / bowl shaped cabbage leaves  make great       salad serving bowls .Small cabbage leaves / grape leaves make cute spoons.

All these salads make great sandwich fillings too !  For low calorie salads, choose dressings like lemon juice / yogurt / vinegar and replace the nuts with croutons as a garnish.


Try replacing eggs with other protein sources like a handful of baked beans / cooked chicken / canned tuna, cooked ham, cooked lobster / crab / prawns for a range of exciting salads.


Full meal Salads:
When you add the following to any of the salads above, the salad becomes a complete meal.

1. Half a handful of cheese (paneer, feta etc) : Cheese &       Egg Salad.

2. Half a handful of cooked rice or half a handful of     cracked wheat (Bulgur wheat) soaked in boiling water     for 10 minutes. : Grain & Egg  Salad.

3. A handful of cooked couscous / pasta   : Pasta/     Couscous  & Egg Salad.

4. Half a handful of chopped and boiled potato: Potato &     Egg  Salad.

5. Half a handful of chopped bread: Bread& Egg Salad.

Soy sauce, oils, vinegar have been used as dressings for thousands of years. Creamy emulsions like vinaigrette & Mayonnaise are some of the most popular dressings.

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