<h2 class="footer_style"> Mango Mustard Salad with balsamic dressing </h2> Ingredients 3 tablespoon Balsamic vinegar 1 tablespoon Dijon mustard 1 shallot &frac12; cup extra virgin olive oil Salt and pepper to taste 2 tomatoes 2 mangoes 10 cucumbers 1 tablespoon chives chopped 1 tablespoon basil chopped <img alt="" src="http://images.mid-day.com/2013/may/Mango-Mustard-Salad-with-ba.jpg" style="width: 500px; height: 667px;" /> Vinaigrette In a small bowl, whisk together the Balsamic vinegar, mustard and shallot. Add olive oil in a slow stream whisking until emulsified. Season with salt and pepper to taste. Salad Peel and slice the mangoes in long thin wedges. Cut the tomatoes, cucumber and mix in the bowl with lettuce platter. Dress with the vinaigrette and garnish with basil and chives. Serve at once. <h2 class="footer_style"> Summer Salad from Cocoparra </h2> Ingredients Dressing 20 ml salad oil 1 orange freshly squeezed 1/2 fresh lemon freshly squeezed 1/2 tablespoon Dijon mustard 1/4 tablespoon sugar Salt and pepper to season <img alt="" src="http://images.mid-day.com/2013/may/Summer-Salad-from-Cocoparra.jpg" style="width: 500px; height: 315px;" /> Method Add all the ingredients in a bowl except the oil and blend or mix vigorously slowly adding the salad oil. Salad Body 25 gm Mixed Lettuce 15gm Boiled Beetroot 20gm Mixed Zucchini blanched 20 gm Baby Corn blanched 10gm mixed peppers 10gm pan seared mushrooms: 2-3 grapes cut in half Orange segments from one orange 1/2 sliced apples or pears Method . Add all the ingredients in a small clean dry bowl. . Add the desired amount of dressing and toss well. . Check for seasoning and serve. <h2 class="footer_style"> Fruity Granita Salad with Feta </h2> Ingredients 30 gm muskmelon 60 gm (40gm for granita) watermelon 30 gm plum 1 fresh fig 30 gm papaya 30 gm grapes (black/green) 30 gm pear 5 leaves basil 15 gm mint 5 gm salt A few peppercorns 10 gm feta cheese 1 thick stick lemon grass 15 gm castor sugar 1 lime 30 ml water 50 gm grain sugar <img alt="" src="http://images.mid-day.com/2013/may/Fruity-Granita-Salad-with-F.jpg" style="width: 500px; height: 658px;" /> Method For Melon Basil Granita . Blend mint leaves, watermelon, lime juice, basil, peppercorns, salt and grain sugar in a blender. . Keep it in deep freezer for 4 hours. Churn again just before the serving. For Frosted Basil Leaf . Take water in a frying pan and keep it on a medium heat. . Add grain sugar (30 gm), and let it reduce to 2-string consistency. . In the meanwhile spread castor sugar on a steel surface. . Hold Basil leaf with the help of a tong, dip it in warm sugar syrup, remove quickly. . Immediately coat the leaf with castor sugar from both sides. Keep it in refrigerator for a while. For Assembling . Cut all the fruits in desired/fancy shapes . In a margarita glass, put Melon Basil Granita in the base. . Arrange fruits giving colour combinations. . Sprinkle feta cheese. . Garnish with mint sprig, frosted basil leaf and hollowed lemon grass stick (which may be used as a straw).

Salads are the perfect breather on a scorching summer day. Since they are packed with fresh, seasonal ingredients they are good for your health as well. Read on for some easy-to-make salad recipes

It's salad time!

Mango Mustard Salad with balsamic dressing

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