Broccoli Salad

This is a broccoli salad with raisins and pistachios, along with red onions and a sweet-sour mayonnaise dressing. It is inspired by my favorite Broccoli salad at Sweet Tomatoes. The actual recipe I've tried hard to find; this is the closest I've come.

Ingredients:
5 cups fresh broccoli florets

2 cups cauliflower florets
1/2 cup raisins
1/2 cup pistachios
1/2 cup cooked, crumbled bacon (if desired)
1/4 cup of red onion, chopped
.
Dressing:
1 cup mayonnaise
2 tablespoons rice vinegar
1/2 cup sugar

Preparation:Combine broccoli and cauliflower florets, raisins, pistachios, crumbled bacon and chopped onion in a large serving bowl. In a separate bowl or large cup, whisk together mayonnaise, vinegar and sugar. Add dressing to the salad and toss to mix well; chill thoroughly before serving. Broccoli salad serves 4 to 6.

Greek Salad

Who hasn’t had a Greek Salad? Here’s perhaps the simplest salad recipe that ever was. It’s absolutely wholesome and delicious.

Ingredients:
1 large cucumber
2 firm tomatoes
½ red onion
Feta cheese

For the dressing:
5 Tbs Olive Oil
Salt
Pepper
Oregano

Method:Cut the onions into fine rings. The cucumber, tomatoes and feta cheese have to be chopped into big chunks. Combine the vegetables and cheese with the dressing and toss in a big salad bowl. Simple cooking, easy eating. Thanks G.

Chicken Spinach Soup

I made this last week; the spinach chicken soup- a perfect low-carb solution. It’s also very healthy.

Serves two.

Ingredients:
3 Chicken breasts
1 Packet Spinach
4 cups of chicken broth.
2 tablespoons of soy sauce.
2 sprigs of spring onions. (chopped fine)
Pepper to taste

Preparation Instructions: Boil the chicken breasts in 4-5 cups of water for about fifteen minutes. Once tender, shred the chicken and keep aside. Let the stock continue to simmer on a slow flame. Now remove the spinach stems and blanch the leaves for a few minutes in boiling water. Keep Aside and pour cold water over the leaves.

Add the leaves to the simmering chicken stock. Let them boil together for a few minutes. Then add the soy sauce and the shredded chicken. Finally, sprinkle pepper and throw in the spring onions, they lend a perfect crunchiness to the soup.

Serve hot.