Fish Salad

Ingredients for Fish Salad:
Cooked elbow macaroni 2 cups
Tuna fish 1 can
Quartered tomatoes 2
Sliced stuffed olives ½ cup
Mayonnaise 3 tbsp
Salt to taste
Black pepper to taste
Lettuce leaves to serve

Method:
Rinse 2 cups cooked elbow macaroni in cold water, drain and set aside. 
Combine all ingredients in large bowl. 
Refrigerate until time to serve. 
Serve on lettuce leaves.

Fish Salad by Zarnak Sidhwa

French Dressing

Ingredients for French Dressing:
Oil 1 cup
Garlic paste 1/2 tsp
Salt 1/2 tsp
Caster sugar 1/2 tsp
White pepper 1/4 tsp
Mustard paste 1/4 tsp
Yellow food color a pinch
Tomato paste 1/4 tsp
Lemon salt a pinch
Corn flour 1/2 tsp
Water 2 tbsp
White vinegar 1 tbsp

Method:
Slightly heat oil and remove pan from stove.
Add garlic paste, tomato paste, mustard paste and mix well.
Let it cool for a while. 
Dissolve corn flour in 2 tbsp water, add caster sugar, yellow color, salt, lemon salt and white pepper.
Mix the ingredients well.
Now add in oil mixture and beat well.

Keep in a sterilized bottle and shake well before use.

French Dressing by Adnan

Middle Eastern platter

Ingredients for Middle Eastern Platter:
Lemon juice from 1 or 2 lemons
Olive oil 2 tbsp
Tomatoes (seeded and diced) 4
Cucumber (seeded and diced) 1
Coarsely chopped fresh parsley 1 cup
Diced onion 1
Salt to taste
Ground pepper to taste
Hummus 1 cup
Paprika 1/2 tsp
Feta cheese 8 ounces
Black olives (pitted) 1 cup
Pita breads 4

For Hummus:
Boiled chickpeas 2 cups
Lemon juice 3 tbsp
Sesame seeds 1/2 cup
Crushed garlic clove 1
Salt 1 tsp
Chopped fresh parsley
Boiled chickpea liquid 1/3 cup
Pita bread wedges, crackers or raw vegetables for dipping

Method:
Combine lemon juice and 1 tablespoon olive oil. 
In a bowl combine tomatoes, cucumber, and parsley; just before serving add onion and dressing to vegetables. 
Season with salt and pepper, and toss to combine. 
Serve with hummus (sprinkled with paprika and remaining olive oil), feta (thickly sliced), olives, and pita.
For Hummus, blend all ingredients well.

Middle Eastern platter by Zarnak Sidhwa

Festive Red Salad

Ingredients for Festive Red Salad:
Red cabbage shredded 1
Diced onion 1 small
Diced red apples 2
Beetroot (cooked & diced) 1
Roughly chopped walnuts 50 gm
Chopped oranges 2
Juice of 1 orange
Orange zest 1 tbsp
Balsamic vinegar 1 tbsp
Honey 2 tbsp
Olive oil 2 tbsp
Salt ½ tsp
Black pepper 1 tsp

Method:

Shred the cabbage and tip into a large bowl with the onions, apples, beetroot, and walnuts. 
Finely grate over the zest from the oranges. 
Add chopped oranges. 
Whisk the balsamic vinegar, honey and olive oil into the orange juice with some seasoning, and then stir into the salad. 
Serve chilled.

Festive Red Salad by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Chicken Waldorf Salad

Chicken Waldorf Salad by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.

Salad Platter

Salad Platter by Zarnak Sidhwa

Pomegranate Salad

Ingredients For Pomegranate salad:
Apple 1
Walnuts (chopped) 8-10
Pomegranate 1
Spring onion bulbs 2
Salt to taste
Crushed black peppercorns 1 tsp
Mustard paste 1/2 tbsp
Vinegar 2 tsp
Extra virgin olive oil 2 tbsp
Honey 2 tbsp
Iceberg lettuce leaves 7-8
Feta cheese for garnish

Method:
Chop spring onion bulbs.
Halve apple and slice it.
To make the dressing, combine spring onion bulbs, salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl.
Tear lettuce leaves and add to the dressing.
Add apple, halve pomegranate, remove the kernels, and add to the salad.
Add walnuts and toss to mix.
Transfer salad into a serving bowl.
Break the feta cheese and place on top.
Serve immediately.

Pomegranate Salad by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.

Colourful Coleslaw

Ingredients For Colorful Coleslaw:
Carrot 1
Purple cabbage 1 small
Cabbage sliced 1 small
Walnuts chopped few
Raisins 2 tbsp
Milk 2 tbsp
Mayonnaise 3-4 tbsp
Black pepper a pinch
Salt a pinch

Method:
Mix all well and serve chilled.

Colorful Coleslaw by Zarnak Sidhwa

Peacock Salad

Ingredients For Peacock Salad:

For Feathers:
Cucumber 2 medium
Carrot 2 medium
Lettuce leaves 3 bunches
Radish 2 medium

For Body:
Boiled potato 3 medium
Cucumber 1 medium
Carrot 1 medium
Peas/ sweet corn 1/2 cup
Pasta 1 cup
Boiled chicken 100 gm
Mayonnaise as required
Sugar 1 tspSalt 1/2 tsp
Pepper 1/2 tsp

Method:
First cut cucumber, carrot and raddish in round sliced and keep aside.

Next cut cucumber, carrot and 2 potatoes in small cubes and chop cabbage finely.

Now add salt, pepper mayo, sugar and boiled pasta in these cut vegetables.

After that take a cardboard or any flat platter. 

Draw a peacock or arrange mixed salad first as a body.

Then mash 1 potato and make feet by giving shape of it by the help of hand.

Next arrange lettuce leaves in feather shape, now first keep a slice of raddish then cucumber and then carrot.

Finally keep these slices on lettuce to give a look of peacock.

Peacock salad is ready to serve.

Peacock Salad by Samreen Junaid

Zarnak's wardrobe for this episode was sponsored by G I R L I E.

Chicken Salad

Ingredients For Chicken Salad:

Boneless chicken  1/2 kg
Salt to taste
Lemon juice  1 tsp
Black pepper to taste
Celery  1 stalk
Apple  1 small
Hard boiled eggs 1
Carrots  2
Mayonnaise  1 cup
Lettuce leaves  4

Method:
Boil chicken breasts in salted water.
Cool and shred.
Sprinkle lemon juice, a pinch of salt, pepper powder.
Chop the egg white and pass the yolk through a sieve.
Blanch the carrots in boiling water, drain and refresh in cold water.
Place the chicken, sliced celery, chopped apple, egg white, carrots and onion in a bowl.
Pour the mayonnaise over the ingredients and toss well.
Season with salt and pepper.
Arrange the lettuce in a serving plat and place the salad on it.
Garnish with the sieved egg yolk and serve immediately.

Chicken Salad by Zarnak Sidhwa

Beetroot Salad

Beetroot Salad
Ingredients Beetroot, 1 large
Yogurt ¾ cup
Mayonnaise 3 tbsp
Salt to taste
Apple, sliced 1 large
Sugar 2 ½ tsp
Lettuce, shredded 1 small
Almonds, toasted 5


Method
Whisk the yogurt with the mayonnaise, salt and sugar.
Combine the beetroot, apple and half the lettuce.
Add the yogurt dressing and mix gently.
Transfer to a serving bowl and serve, garnished with remaining lettuce and toasted almond slivers.

Beetroot Salad by Zarnak Sidhwa

Macaroni Salad

Macaroni Salad

Ingredients
Elbow macaroni, boiled 1 cup
Sweet corn 1 cup
Carrots 2
Tomatoes 2 – 3
Capsicum, (strips) 1
Olive oil 2 tbsp
Vinegar 2 tbsp
Salt to taste
Black pepper, crushed as required
Dried basil a pinch

Method

Place the macaroni, corn, tomatoes, carrots and capsicum in a bowl. 

Mix together the olive oil, vinegar, salt and peppercorns in a separate bowl.
Pour the dressing over the salad and toss well to mix. 

Sprinkle with the dried basil. 

Chill and serve.

Macaroni Salad by Zarnak Sidhwa

Thai Minced Chicken Salad

Ingredients For Thai Minced Chicken Salad:
Lemon grass 2 stalks
Lime grass  4
Fresh red chilies 2
Garlic 3 cloves
Ginger 1 piece
Chicken mince 1/2 kg
Red chili powder 1 tsp
Oil  2 tbsp 
Thai Fish Sauce 1 tbsp
Onion, Chopped 1
Spring onion 1
Chicken stock 1 cup
Lemons (juice) 2 lemons
Mint few
Basil leaves few
Coriander leaves   few

Ingredients For Serve:

Cabbage leaves few
Lemon wedges few
Deseeded cucumber a little
Bean sprouts a little
Salad  a little

Method:
First grind the ginger, garlic, lime leaves, red chilies and lemongrass.
Heat oil, add ground paste, saute add the mince, red chili powder  fish sauce, onion, spring onion, lemon juice, remove from fire and add the mint, coriander and basil leaves.
Serve the salad in cabbage leaves and with lemon wedges, deseeded cucumber bean sprouts and salad.

Thai Minced Chicken Salad by Zarnak Sidhwa

Som Tam (Thai Papaya Salad)

Thai Salad

Ingredients for Thai Salad:

Cabbage finely sliced

Carrot julienne-cut 

Red Capsicum julienne-cut 

Fish Sauce

Lemon grass chopped

Kaffir lime leaves chopped

Crushed red chillies

basil leaves

Directions:

To prepare the salad, combine the salad ingredients in a large bowl.

Drizzle fish sauce over salad and toss well. 

Serve immediately with Chung Mai Chilli Chicken and Thai Garlic Rice as a crunchy side dish.

Thai Special Salad by Chef Shehzad (Cafe Zouk, Karachi)

Russian Salad

Ingredients for Russian Salad:
Potatoes 1 cup
Peas 1/2 cup
Carrot 1 cup
Egg 1
Mayonnaise 4 tbsp
Fresh cream 2 tbsp
Salt 1 tsp
Black pepper 1/2 tsp
Caster sugar 1 tsp
Salad leaves for garnish

Method:
In a bowl, mix vegetables, salt, pepper, sugar, mayonnaise and fresh cream together.
Serve garnished on bed of salad leaves and decorate with boiled egg slices.

Russian Salad by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by  Sonia's CollectiOn.

Dill Potato Salad

Ingredients
Potato, boiled 1 large
Mayonnaise 2 tbsp
Dill (Soya ki Bhaji) 2 tbsp
Sugar a pinch
Crushed black pepper a pinch

Method
Mix the boiled and tiny cubed potato with mayonnaise, dill, sugar and pepper and chill and serve.

Dill Potato Salad by Zarnak Sidhwa

Note:
Method to save/freeze Dill (Soya ki Bhaji):
- Wash dill thoroughly.
- Spread on a cloth and let dry .
- Chop when completely dry. It will become soggy if cut wet.
- Save in an airtight box in the fridge.

Zarnak's wardrobe for this episode was sponsored by  Sonia's CollectiOn.

Cole Slaw

Ingredients
Cabbage, finely sliced 1 small
Carrot, grated 1
Sugar 1 tsp
Salt a pinch
White pepper 1 tsp
Mayonnaise 3-4 tbsp

Method
Mix the grated carrot and finely sliced cabbage with salt, sugar, white pepper and mayonnaise and serve chilled.

Cole Slaw by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by  Sonia's CollectiOn.

German Potato Salad

Ingredients for German Potato Salad
Potato (cut in cubes and boiled) ½ kg
Onion (cut in cubes) 2 medium
Capsicum (cut in cubes) 2 medium
Tomato (cut in cubes) 2 medium
Salt to taste
Mustard paste 1 tbsp
Mayonnaise ½ cup
Sugar 1 tbsp
Garlic chopped 1 tsp

Method: 
Make a paste with mayonnaise mustard paste sugar and garlic. 
Then add salt and all vegetables mix well. 
Serve it.

German Potato Salad by Shahrukh Sultan

Zarnak's wardrobe for this episode was sponsored by RAS.

Kachumbar

Ingredients
Onion, chopped 1
Tomato, chopped 1
Green chilies, chopped 2
Coriander leaves chopped 2 tbsp
Salt ½ tsp
Vinegar 1 tbsp
Lemons, halved 2

Method
Mix all ingredients together and chill, serve with dhansaak and brown rice.

Kachumbar by Zarnak Sidhwa