Speedy Mango Celery Salad with Mustard Lemon Dressing

It has been days of overeating and my hubby and I are desperate for some light refreshing dinner. No meat, no rice, no noodles nor pastas! We had some lovely ripe mangoes ad here goes... yummylicious detoxifying mango celery salad with mustard lemon dressing.

This recipe serves 2 person

Ingredients:
1large mango

4 small Lebanese cucumber

1/2 head of lettuce

3 sticks celery

2 tbsp Dijon mustard

5 tbsp low fat mayonnaise

3 tbsp fresh lemon juice

3 tsp olive oil

Method:

1)   Cut mango, cucumber, lettuce and celery into bite size. Place them into a large salad bowl.

2)   Combine mustard, mayonnaise, lemon juice and olive oil. Mix well and drizzle over the salad.

>> Tip to note : 

- You may substitute the lemon juice with lime juice.

- You may substitute 4 Lebanese cucumber with 2 Japanese cucumber or 1 large ordinary cucumber.

Sending this to participate Anyone Can Cook - Series 25

Hosted by - Taste of Pearl City 

http://tasteofpearlcity.blogspot.com/2011/07/any-one-can-cook-series-25.html 

 

Refreshing Tropical Punch Fruit Salad

It's Sunday and It's time for me to visit my local weekly market or bazaar!  Couldn't resist the wonderful fresh fruits selling at the stalls and ended up buying loads of them .... so now I am home and the solution is to cut them all up and make a freshing fruit salad for everyone as a dessert after dinner :)

Natural, refreshing and juicy... best taken when chilled. AHHHhhhhhh... a satisfying vitamin booster of the week!

Ingredients:
1 large pink / red apple (I used Fuji apple) - diced
1 firm-riped mango (I used Indian long mango) - diced

1 large firm banana - diced
1 cup sweet pineapple (I used Honey pineapple) - diced
1 freshly squeezed large grapefruit juice
3 freshly squeezed large orange juice

1/2 tsp salt

Method:
1) Combine grapefruit juice, orange juice and salt together in a jug.
2) Place diced fruits in a salad bowl and pour juice over.
3) Chill in refrigerator for 15 minutes and serve cold.

>> Tips to note : 
Diced the fruits equally same size (I diced them approx. half inch cube) for better presentation and even bites.
Add some sugar syrup if the juices are too sour.

Speedy Broccoli & Cauliflower Cheese Salad

There are times that you feel like a light meal after weeks of carbs and meats. My mom brought over some really beautiful broccolis so why not a 5 minutes cheese broccoli salad? Here's the recipe to share.

Ingredients:
1 small head of broccoli - cut into bite-size flowerets
1 small head of cauliflower - cut into bite-size flowerets

1 1/2 cups shredded any type cheese of your liking ( I used Cheddar )
2/3 cup mayonnaise (I used reduced fat mayonnaise) 
1/4 cup wine vinegar

2 tsp fine sugar

2 tsp white pepper

1 tbsp freshly squeezed lemon juice 

Chives for garnishing.

Method:
1) Boil a pot of water until boiling then blanch broccoli for 2 minutes. Remove from bolling water and drain with colander. Cover broccoli with a clean tea towel and side aside to steam dry.
2) Prepare dressing in a medium microwave oven proof bowl by whisking together the cheese, mayonnaise, vinegar, sugar, pepper and lemon juice for a minute. Heat the mixture in the microwave on high for 40 seconds.
3) Remove dressing from microwave oven and stir till smooth.

4) Place broccoli on a salad bowl and pour the dressing over.

5) Garnish with chives  before serving.

Mangolicious Dinner Salad with Grilled Chicken

There are some lazy days after work that you just need a refreshing meal that only uses whatever that you have in your refrigerator. I found some semi ripen mangoes, some greens and chicken breasts... Tah Dah!!! I have invented this wonderful flavored salad with tangy lime mustard dressing. It only took me 10-15 minutes to put the meal on the table. Bon appetite!  


Serve 1 person 
Ingredients:
For the Grilled Chicken
1  piece of skinless chicken breasts cut into strips
1/2 tsp freshly grind black pepper

1/2 tsp salt or to your taste

1 tsp lime juice
For the Mango Salad

1 semi ripe mango - peeled,  removed seed and cut into bite size.
1 head baby coarse salad
1 tomato - cut into bite size
2 sticks of celeries - thinly sliced
1/4 cup  walnuts - coarsely copped
For the Dressing
2 tbsp olive oil
3 tbsp mayonnaise
1 tbsp Dijon mustard or horseradish sauce ( I used horseradish that I usually put in my sandwich!)
Juice of 1 lime   

Method:
1) Combine chicken with pepper, salt and lime juice. Put aside and prepare the salad mix in a salad bowl.
2) Combine dressing ingredients and stir well with a spoon until creamy. 
3) Heat large skillet on medium-high heat. Remove chicken from marinade and cook for 3 minutes each side or until brown. Remove chicken from the skillet and place them on the salad.
4) Drizzle dressing on the the salad and its good to eat! 

>> Tips to note : 
Can always replace walnuts with other nuts such as chopped almonds or pecans.
Salad can be prepared up your preference of greens.

Crunchy Chicken Fingers with Speedy Coleslaw Side

Threat yourself with the a golden crunchy meal with a colorful coleslaw as a side. Easy to prepare and guarantee the tantalizingly crunchiness. To make it a little guilt free I have chosen lean boneless and skinless chicken breast for this recipe.

Preparation time: 5 minutes
Cooking time: 10  minutes


Ingredients:
3 pieces of skinless & boneless chicken breasts
2 tbsp garlic powder
1 tbsp onion powder (optional)
1 tsp paprika ( optional if you like it spicy)
1 tsp freshly grind black pepper or peppercorn mix
1 tsp of salt or to your taste
1 egg lightly beaten
1 cup all purpose flour
1 cup Panko or breadcrumbs
Oil for frying
Tartar sauce for serving


Method:
Cut each chicken breasts into 3 long strips making a total of 6 chicken fingers and season well with garlic powder, onion powder, paprika, pepper and salt. Coat seasoned chicken lightly with flour.


Egg lightly beaten in a medium saucer and place Panko in to a large plate.


Dip seasoned chicken into the egg then coat with the panko. Repeat until all chicken fingers are coated with panko. 


Fry Chicken in hot oil till both sides of the chicken fingers are golden brown. Drain with kitchen tower and serve hot with tartar sauce.


>> Tips to note : 
Panko is a type of Japanese breadcrumbs that you can find in most supermarket if unavailable breadcrum will do the job
Make sure oil is hot enough by testing it with a little of the breadcrumbs and see them frying immediately




For the Speedy 3 Colored Coleslaw side if desired~
Ingredients:
1/3 head of medium green cabbage - shredded
1/3 head of medium purple cabbage - shredded
1 stick of carrot - shredded 
1/2 cup mayonnaise
1/4 cup milk
1 tbsp vineger
1/2 tsp salt
1/2 tsp freshly grind pepper


Method:  
Combine all ingredients except the vegetables and mix well then add to the shredded vegetables.


Refrigerate for 1/2 hour if you like it light and crunchy or overnight  if you like it rich with flavor.