Website of the Year India 2016



Tri Colour Salad Recipe

Tri Colour Salad is a popular Indian Starter
On :
Wednesday, 26 April, 2017
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Assemble Recipe
Difficulty :
Easy
Servings :
2
RATINGs :
Rated 4 based on 100 votes
4

This Independence day feel Indian and super healthy: Try out this Tri color Salad (Tropical Prawns, Carrots and Beans Salad) from the chef of Renaissance Lucknow.This 70th Independence Day, enjoy the lip-smacking tricolor salad specially prepared by the chef of Renaissance, Lucknow and feel more Indian! Indulge yourself with this super-healthy dish infused with national fervour with its tri color ingredients — beans, prawns and carrots.The idea behind the tri colour salad is to bring home the spirit of nationalism symbolised by the three colours of the Indian flag—saffron, white and green.

Ingredients

  • Vinaigrette:
  •  1 tablespoon Rice wine Vinegar  
  • 1 teaspoon Honey Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 tablespoons extra-virgin Olive oil  
  • 2 tablespoons snipped fresh chives
  •  
  • Salad
  • 1 pound green beans, trimmed
  • 2 tablespoons extra-virgin Olive oil
  • 2 Cloves garlic, finely chopped
  • 1 1/2 pounds large shrimp, shelled and deveined
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Snipped chives for garnish (optional)
  • How to Make Tri Colour Salad:

    1. In a small bowl, whisk vinegar, mustard, salt and pepper. Gradually drizzle in the olive oil, whisking continuously until dressing is emulsified.
    2.  Add chives; set aside. Green beans and shrimp: Bring a large pot of lightly salted water to a boil. Add beans and simmer for 5 minutes or until crisp-tender. Drain and place in a large bowl. Toss with dressing; set aside.
    3. Heat the 2 tablespoons oil in a large skillet over medium-high heat. Add garlic and shrimp.
    4. Season with salt and pepper and cook for about 2 minutes per side or until cooked through.
    5. To serve, toss with the beans. Place on a serving platter. Scatter shrimp over the top.
    6. Garnish with snipped chives, if desired.




     

    Bawarchi of the Week

    Nithya Ravi

    Nithya Ravi

    A foodie, Nithya learned the art of cooking traditional dishes from the women in her family.

    know more
  • Chettinad Fish Curry

    Chettinad Fish Curry

    Non-Vegetarian

  • Sizzling Chicken Spring Rolls
  • Spicy Fish moley

    Spicy Fish moley

    Non-Vegetarian