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Salads sans Mayo
The heat is on and light, easy to digest food is in demand. Salads are perfect for the purpose. Try some of these fun, easy to make options.

Salads are synonymous with versatility. They can be fulfilling meals on their own or wholesome accompaniments to main dishes. They can even pose as desserts (think fruit salad). Salads are also synonymous with health and refresh you with their unique taste and vibrancy. Here is a great selection of salads sans mayo which make them magically low cal.

Pink Russian Salad

Rossiki Salata (Russian Salad) is a great hit not only in Russia but also in countries like Greece and Rome. In these countries, it is a great hit during New Year’s celebration when served with cold cuts of turkey and chilled champagne


Beetroot - 2
Carrots - 3
Beans - 150 gm
Potatoes - 2
Eggs (boiled)- 3

Onion - 1
Green Chilli – 1
Salt and White Pepper powder (to taste)
White Vinegar – 2 tbsp
Boil the beetroot, carrot & beans together. It is important to ensure that they are not overcooked. Boil the potatoes separately. Chop all the vegetables including the onion and green chilli into small pieces. Add chopped egg whites and mix with the vegetables.
Mash 1 egg yolk (discard the remaining egg yolks) and add vinegar, salt and pepper. Beat them together to form a paste. Add the seasoning to the vegetables and mix well.
Tasty Corn, Peas & Tuna Salad
Tuna has been a classic salad ingredient for ages. Besides having taste bud tingling qualities it is also rich in omega 3 fatty acids.

Tuna – 200 gm
Corn kernels – 500 gm
Peas - 100gm

Chilli Vinegar – 2 tbsp
Salt and white pepper powder – to taste
Iceberg Lettuce – For serving

Cook the tuna with chilli vinegar, salt and white pepper. Boil the corn and peas lightly then mix tuna, peas and corn together in the pan. Add the additional mix of vinegar, salt and pepper, to give the dish a more tangy taste. Put it in the fridge till you are serving it. Serve chilled on a bed of lettuce leaves.

Baby Potato Salad
Walnut belongs to the elite group of super foods as it packs quite a health punch with its storehouse of nutrients like protein, fats and dietary fibres. When you are feeling too lazy to make a full fledged dinner, sup on this wholesome salad and conquer the hunger pangs

Walnut pieces 2 tbsp
Cider vinegar 1 tbsp
Mustard paste 2 tsp
Olive oil 2 tbsp
Honey 1 tsp

Sea salt and freshly ground black pepper to taste
Baby potatoes (washed and scrubbed) 900g
Chopped fresh parsley 1 tbsp
Large shallot, finely chopped 1
Chopped gherkins 2 tbsp
Roast the walnuts in an oven for a few minutes at 200°C. In a bowl, mix vinegar, mustard paste, olive oil, salt and pepper, until creamy. If required, add more seasoning. Then, cook the cleaned baby potatoes in boiling salted water for about 15-20 minutes until they are soft and tender. Drain the potatoes, allow them to cool and then cut them into halves or quarters. Throw the potatoes in the salad dressing. Add parsley, shallots, gherkins and finally the roasted walnuts. Toss well and serve warm.
Orange and Pomegranate Salad with Chilli-honey dressing
There can be no healthier and tastier alternative than pomegranate to rejuvenate you in this sapping summer heat. So whip out your cutlery and dig into this tasty and colourful salad

For the chilli-honey dressing
White wine vinegar 5 tsp
Clear honey 4 tsp
Salt and freshly ground black pepper to taste
Extra virgin olive oil 5 tbsp
Small red chilli (cut in half, seeds removed, finely chopped) 1

For the salad
Small oranges (peeled, pith removed, segmented) 4
Small red onion (peeled, very finely sliced) 1
Fresh mint leaves (torn) a bunch
Pomegranate arils ½ cup
For the chilli-honey dressing, mix together the vinegar and honey in a serving bowl until well mixed. Season to taste with salt and freshly ground black pepper. Now, slowly whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, if required.

For the salad, arrange the segmented fruit in a broad bowl. Sprinkle over the onion and mint then add the chilli-honey dressing and mix well until the salad gets entirely bathed. Just before serving, sprinkle the pomegranate arils over the salad.
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