03 June, 2010

Salads - Light and Healthy !!

Today's lunch menu read "Pasta with Yellow Bell Peppers and Red Onions". As a matter of rule, whenever lunch or dinner is carb heavy (and pasta is !!!), we make it a point to have a salad before the main course.

Today was no different.

To make matters easy, the markets, of late, have been flooded with many different varieties of cherry tomatoes. Now while these little tomatoes are good for snacking, they do make a super duper salad ingredient too.

For quite a while now, we've stopped using the store bought variety of salad dressings, for these are loaded with calories. While a salad is supposed to be healthy, store bought salad dressings negate the "health" factor by piling on those hidden calories.

Today's salad had in it : torn lettuce leaves, halved cherry tomatoes (the red variety), diced Chinese cucumber and diced red bell pepper.

The salad dressing was a light soy vinaigrette with basil and thyme.




The salad was topped with dry roasted white sesame seeds and some capers were tossed in just before serving.

Light Soy Vinaigrette Recipe

5 tbsps light soy sauce
1 tbsp white vinegar
1 tsp sesame oil (could be substituted with olive oil)
Salt
1 1/2 tsp Sugar
Ground Black Pepper
Basil and Thyme (dried) (can be substituted with herbs of ones choice)

Whisk the vinegar, soy sauce and oil together till the dressing emulsifies/thickens.  A few twists of the pepper mill.  Add the salt and sugar and whisk once more until all the sugar is dissolved.  Add the dried herbs and give the dressing one last light whisk.



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