Summer salads made with Himalaya Gourmet Sweet Lime Pickle, Himalaya Gourmet Mango Chutney and Tamarind Honey Dip.
Enjoy! You could make your own favourite salad combinations.
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Sweet Lime Dressing: Whisk together in a jar, 2 tbsp cider vinegar; 2 tbsp Himalaya Gourmet Sweet Lime Pickle ; 1 clove garlic, minced (optional);
Two tbsp honey; 2 tbsp olive oil; Salt and pepper.
1 tbsp hot water.
Mango Chutney dressing: Whisk together in a jar, 2 tbsp cider vinegar; 3 tbsp Himalaya Gourmet Mango Chutney; two tbsp honey; 2 tbsp olive oil. salt and pepper; 1tbsp hot water.
Tamarind Honey Dressing: Whisk together in a jar, 2 tbsp cider vinegar; 3 tbsp Himalaya Gourmet Tamarind Honey Dip; 1 clove garlic, minced (optional); two tbsp honey; salt and pepper; two tbsp olive oil.
1.Mixed Greens:
In salad bowl, combine
a quarter medium sweet onion, sliced. 1 avocado, peeled and chopped. 4 cups (1 L) salad leaves. Toss with Himalaya Gourmet Lime dressing. Serve. Makes 4 side-dish servings.
Or top with grilled chicken breast
strips to make two meals.
2. Country Baby Spinach
4 cups baby spinach;
1 mango, peeled, diced;
5 radishes, sliced;
10 cherry tomatoes, halved;
Toss with Sweet Lime Dressing.
Or top with two boiled eggs cut in half to make meals for two.
3. Romaine Salad
4 cups romaine salad;
4-inch English cucumber, sliced;
1 tomato, halved lengthwise and sliced crosswise;
Toss with Tamarind Honey Dressing.
Or add 1 can (184 g) tuna, drained in chunks to make two meals.
4. Asian Iceberg Bowl.
1cup bean sprouts. Half sweet red pepper, sliced. 15 snow peas, halved crosswise.
1/2 cup basil leaves. one orange in wedges. Toss with Himalaya Gourmet Tamarind Honey dressing and serve.
Or add 2 cups sliced grilled steak or
tofu for two meals.
5. Nutty Pear
4 cups red leaf salad;
1 pear, sliced; 4 oz (125 g) cold cheese, cubed;
1/2 cup toasted pecans;
15 pitted black olives.
Toss salad with Himalaya Mango Dressing and serve.
Or for a meal add smoked salmon,
smoked chicken or turkey slices.