SALAD DAYS' HIDDEN GREENS
BESTSELLERS SALAD RECIPES
TABLE OF
CONTENTS
SALADS
01 Caesar Salad
02 Italian Pesto Pasta Salad
03 Spicy Watermelon and Avocado
04 Indian Earth Bowl
05 Orange, Almond & Chicken Salad
DRESSINGS
06 Classic Dijon
07 Balsamic Vinaigrette
08 Ranch Dressing
CAESAR
SALAD
Classic Mexican
inspired salad
Served till April, '23:
CTIO
1,13,088 Bowls RE
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CTIO
INGREDIENTS 1 Wash and clean lettuce leaves and set aside in chilling
for 15 minutes.
1 Cup Broken Lettuce Mix
2 Tbsp. Bell Pepper Mix 2 Chop the veggies in desired cutting (we recommend
slices). Cut the cherry tomatoes in halves and set aside.
(Red, Green, Yellow) Slice the olives thin and add to the cut veggies. Grate
5 Pc. Cherry Tomatoes Parmesan and get ready to assemble
1/4 Cup Black Olives
3 Make a bed of lettuce leaves and layer the veggies with
Grated Parmesan Cheese peppers and olives. Shave fresh parmesan cheese and
garnish with nicely toasted garlic croutons.
(As per preference)
5 Pc. Garlic Croutons 4 Pour a generous dollop of the dressing and toss the
salad with care.
CHEF'S NOTE
Add meat of your choice like Smoked Salmon, Bacon,
or Pork Ham.
ITALIAN
PESTO
PASTA
SALAD
Refreshing summer
salad CTIO
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Served till April, '23: DI
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1,13,856 Bowls
RE
CTIO
INGREDIENTS 1 Wash and clean lettuce leaves and set aside in chilling
for 15 minutes.
1 Cup Broken Lettuce Mix
2-3 Pc. American Kale 2 Blanch the pasta with salted water and season with a
freshly made basil pesto. Let it marinate and set it
Leaves
aside.
1 Cup Cooked Pasta (As
per preference) 3 Layer the salad on a base of fresh lettuce. Make a bed
of lettuce leaves and layer the veggies with boiled corn,
3 Tbsp. Sweet Corn blanched broccoli florets, and cherry tomatoes. Add
the pasta on top.
2 Tbsp Broccoli Blanched
5 Pc. Cherry Tomatoes
4 Add sliced olives and garnish with fresh basil &
Parmesan shavings.
1 Tbsp. Black Olives
4-5 Pc. Basil Leaves CHEF'S NOTE
Drizzle with extra virgin olive oil.
SPICY
WATERMELON
& AVOCADO
Spicy punch to the
summer melon
CTIO
RE
Served till April, '23:
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45,696 Bowls DI
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CTIO
INGREDIENTS 1 Make a bed of fresh and clean lettuce and add to the
base.
1 Cup Broken Lettuce Mix
Cut the watermelon dice and arrange on the top of the
1 1/2 Cups Watermelon 2
lettuce scattered with jalapeno slices and Avocado
Cubes slices.
1/4 Sliced Avocado
4-5 Pc. Jalapeno
3 Garnish with mint leaves and coriander leaves. Add
toasted pumpkin seeds.
4-5 Pc. Coriander Leaves
4-5 Pc. Mint Leaves
CHEF'S NOTE
1 Tbsp. Pumpkin Seeds Serve chilled with a spicy vinaigrette.
INDIAN
EARTH
BOWL
Exotic Indian mix of
crunchy veggies &
wheat flakes
CTIO
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Served till April, '23: DI
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78,336 Bowls CTIO
RE
Chop bell peppers, onions, mushrooms, and potato dice
INGREDIENTS 1
into small perfect cubes.
1 Cup Broken Lettuce Mix
2 Tbsp. Bell Pepper Mix 2 On a hot skillet char some corn with salt and color
golden. Set it aside.
(Red, Green, Yellow)
2 Tbsp. Chargrilled Sweet 3 Fry mushrooms in very hot oil till golden. Fry the
potatoes similarly and set aside to cool.
Corn
2 Tbsp. Sliced Mushrooms 4 Combine all the mentioned vegetables with Wheat
flakes for extra fiber and crunch. Layer it with Fried
2 Tbsp. Chargrilled Potatoes potatoes, Mushroom dice & Phool makhana (Foxnuts).
1 Tbsp. Chopped Red Onions
1 Tbsp. Wheat Flakes CHEF'S NOTE
4-5 Pc. Mint Leaves Garnish with mint leaves and serve with a sweet &
tangy dressing.
8 Pc. Pan Crisped Phool
Makhana
ORANGE,
ALMOND &
CHICKEN
SALAD
Citrusy salad with
crunchy Almonds & CTIO
RE
tender chicken
NS
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Served till April, '23:
RE
CTIO
1,13,088 Bowls
1 Wash and clean lettuce leaves and set aside in chilling
INGREDIENTS for 15 minutes. Cook the chicken breast seasoned with
salt and pepper. Set it aside to chill. Soaked almonds in
1 Cup Broken Lettuce Mix Boiling hot water for 1 hour and drain the liquid.
2-3 Pc. American Kale
2 Chop the veggies in desired cutting (we recommend
Leaves slices). Cut the orange into segments and set it aside.
1 Cup Diced Roasted Slice the olives thin and add to the cut veggies.
Chicken
3 Make a bed of lettuce leaves and layer the veggies with
1/2 Cup Diced Orange chicken and olives. Garnish with black olives and
garnish with nicely toasted mint leaves.
1 Tbsp. Soaked Almonds
1 Tbsp. Black Olives 4 Pour a generous dollop of the classic dijon vinaigrette
and toss the salad with care.
4-5 Pc. Mint Leaves
CHEF'S NOTE
Season with freshly cracked black pepper and serve
chilled.
Classic
Dijon
Vinaigrette
An all time favourite!
Good to use dressing
with any bunch of fresh
CTIO
greens RE
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Served till April, '23:
4,06,176 Cups 1 In a mixing bowl add the Oil, and vinegar and put the
dressing over an ice bath.
2 Slowly blend using a hand beater add the Dijon
INGREDIENTS mustard paste add salt and pepper to season the
dressing.
2 Tbsp Extra virgin olive
Oil 3 Add ground sugar to the mix and stir till completely
dissolved store chilled.
1 tsp white wine vinegar
1 tsp of Dijon mustard
CHEF'S NOTE
1/2 tsp of Ground Sugar
This dressing lasts up to a week in a chilled fridge. Use
salt and pepper to taste over any crisp veggies and fresh garden greens.
Balsamic
Vinaigrette
Tart, Savoury & Sweet.
A magical mix to a very
Balanced dressing
CTIO
RE
Served till April, '23: NS
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1,14,624 Cups
DI
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INGREDIENTS 1 In a mixing bowl add the oil, and vinegar and put the
dressing over an ice bath. Chop some freshly harvested
2 tbsp Balsamic Vinegar mint and add to the mixture. Stir gently with a whisk
till thickened.
1 tbsp Extra virgin Olive
Oil 2 Add toasted rosemary, and add salt and pepper to
season the dressing. Chop the garlic to a fine mince
1 tsp Salt
and add to the dressing.
1/2 tsp Sugar Brown
Add ground sugar to the mix and stir till completely
1 Tbsp Mint Leaves 3
dissolved store chilled.
Chopped
1 Tsp garlic minced CHEF'S NOTE
1 Tsp Dried Rosemary This dressing lasts up to a week in a chilled fridge. Use
over any earthy mixture of roasted veggies and fresh
garden greens.
Classic
Ranch
Dressing
Rich & Creamy
dressing with a garlic
punch.
CTIO
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Served till April, '23: DI
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3,24,576 Cups CTIO
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INGREDIENTS 1 In a mixing bowl add the yogurt and stir gently with a
whisk. Chop some garlic and add to the yogurt. Season
2 cups Yogurt with salt.
1/2 tsp garlic Minced
2 Chop the spring onions finely and add to the dressing.
1 tsp Salt Incorporate feta cheese and stir till dissolved. Add hot
sauce and mix well.
1/2 Cup Spring Onions
1 Tbsp feta cheese
CHEF'S NOTE
1 Tbsp Hot Sauce
This dressing lasts up to a week in a chilled fridge. Use
over any crisp veggies and fresh celery sticks. Add to any
mixture of freshly boiled eggs and diced vegetables.
D ays
la d
ec
ip e s b y Sa
KEEPING IT SIMPLE
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