Olivier Russian Salad – this is the Pakistani version of a very popular Russian salad, made with diced potatoes, carrots, cucumbers, eggs, peas, with fruit like apples or pineapple chunks and a creamy dressing made with mayo.
This Russian salad recipe was my favorite to make when I was a growing up. If I am not wrong this is the first salad recipe I learned. This Russian Salad Recipe makes a creamy, chunky and colorful salad, perfect for a party or celebration.
Video in Urdu:
Video in English:
Ingredients:
Potatoes, boiled and cubed 1 cup Carrots, boiled and cubed 1 cup
Peas, blanced 1/2 cup
Cucumber, deseeded and chopped 1
Apples, small chucks 1/2 cup
Eggs, boiled 2
Mayonaise 4 tbsp
Cream 2-3 tbsp
Salt
Black pepper 1/2 tsp
Sugar 1 tbsp
(You can add or subtract any crunchy fruits and vegetables, or you can add any cooked meat as well like shredded chicken)
One of the most loved Salad at Pizza hut Salad bar is this Macaroni Salad. I have lot of good memories attached to it. Person who can fill up the salad bowl till top will always be the incharge to get salad from salad bar. Today I am sharing recipe of this Pizzahut style Macaroni Salad so you can enjoy at the comfort of your home!
I am sharing this recipe for a collab happening over Instagram, Please dont miss out my Instagram post and stories today to check out other fellow bloggers recipes as well.
This easy tuna salad recipe makes the best tuna sandwiches! This classic tuna salad is the perfect recipe to make ahead for quick lunches.
This tuna salad is quick and easy to make, and it keeps well in the refrigerator for a few days. You can make it ahead and have a healthy, satisfying lunch ready to go. Use this tuna salad to make a classic tuna salad sandwich, served on a croissant, roll or bread. It’s also delicious on crackers! For a low carb meal, serve your tuna salad wrapped in lettuce leaves or on a bed of greens as a salad.
I prefer using a tuna canned in water. When you are draining the tuna prior to use, as most recipes will recommend, you could lose some of the flavor if it was packed in oil. Tuna packed in oil can absorb some of the flavor of the tuna.
In general, water-packed is usually used because it has fewer calories and retains more omega-3s. Not to mention it can taste “fresher”. One thing that I highly recommend is to make sure that you fully drain the water from the packed tuna. Extra moisture in the tuna salad is not typically considered a good thing. A watery tuna salad mixture will make the sandwich a little sloppy and could also make the bread soggy.
The great thing about tuna salad is that it can be changed up based on what you have on hand. Keep the ratios the same as the recipe below but swap out what you love.
Replace the mayo with yogurt for a healthier and lighter option.
I prefer not to add onion in my salad, just because it will make salad goes bad quickly. If you prefer a strong onion flavor use chopped red onion or even a sweet onion.
I use chopped celery for crunch and texture. You can add celery salt as well or both.
Croissants– My favorite way to eat tuna salad! However, I have to remember to buy them special because it’s not something we normally have on hand. Our next favorite option is whole grain bread, but in truth, any sandwich bread will work!
Make it a Wrap – Completely change the game by making it a tuna salad wrap. We use a flour tortilla, some romaine lettuce leaves, tomato and wrap it all up! This is also a great alternative if you are taking these on a picnic because the tortilla holds everything together nicely.
Feel free to get creative and add/replace your own favorite ingredients.
Video in Urdu:
Video in English:
Ingredients:
4 (5oz) cans Tuna packed in water, drained
1/4 cup celery, finely chopped
1/2 cup mayonaise
1 tsp dijon mustard
1 tsp vinegar
1/2 tsp garlic, minced
Salt a pinch, to taste
Pepper 1/4 - 1/2 tsp, to taste
As of you all know how excited I am about spring, so one more salad was there on the table which was full of colors and yummy seasonal fruit... not only it is healthy, its delicious. It is a great combination of fresh, crunchy, and chewy.
2 cups (2 handfuls) Spring Mix
4-6 Strawberries, cut into quarters
1/4 cup Blueberries , (Used blackberries those were in hand)
1 tbs Sliced Almonds, roasted
2 tbs Dried Cranberries
2 tbs Raspberry Vinaigrette Dressing
Place greens on a plate. Top with strawberries, blueberries, almonds, and cranberries. Drizzle raspberry vinaigrette dressing over the top... yummm.. serve immediately
