Winning Toss

• Wash the veggies thoroughly, maybe even with a pinch of potassium permanganate, to make sure they’re rid of all bacteria.•...

• Wash the veggies thoroughly, maybe even with a pinch of potassium permanganate, to make sure they’re rid of all bacteria.

• Lettuce is a great base but not the only salad leaves that can be used. Spinach and other greens like basil or coriander, in plenty, are great options too.

• Use lots of herbs and seasonings—capers, oregano, mint, black pepper, garlic flakes, mustard, lemon rinds, or chopped red and green chillies for those who like it spicy.

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• Make your salad tangy with lots of lime, vinegar or even some light soya sauce.

• Choose light dressings. Olive oil, preferably extra virgin, is the best option. You could also use lemon juice or balsamic vinegar.

• Creamy dressings are a ‘no-no’. Mayonnaise and cheesy dressings can be an overload on the tummy, not to mention they are fatty.

• A creamy yet light dressing is yogurt.

• But if you’re craving for cheese, throw in a few cubes of feta or top up your bowl with some Parmesan, Danish blue or cheddar shavings.

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• Nuts are a great add-on. Sprinkle some pistachios, walnuts or almond shavings for a crunchy texture.

• Get fruity. Oranges, pineapples, pomegranates, figs, gooseberries, cherries or raw mangoes are yummy options.

• Use lots of olives, sun-dried tomatoes or cherry tomatoes.

• For non-vegetarians, the best options are tuna and chicken. But thin slivers of Parma ham, some lean salami or crisps of bacon can also be used. Make sure you remove the excess fat and use only the meat so you get the flavour of the meat and at the same time the salad doesn’t get chunky.

Here’s how they go through the mix and match routine

Yana Gupta
Model and Actor
For me, fresh vegetables in the form of salads are an absolute must every day.
Ingredients
Anything and everything that’s fresh in your fridge—
assorted veggies like cucumbers, grated carrots, bell peppers, tomatoes, radish.
Olive oil or a soya-based, eggless mayo for dressing
Lots of lime juice
Salt and pepper to taste
Method
Toss all the salad and dressing ingredients together and serve chilled.

Brinda Chudasama Miller Artist I consider salads a work of art and go all out on creativity while making them. Ingredients 1/2 cabbage, finely chopped 1 bunch grapes 2-3 apples, chopped 1 packet jelly (preferably orange flavoured) Method Half set the jelly in a mould, preferably a ring mould. Now add some of the grapes and apples and set it completely. Invert the jelly and decorate the centre with the remaining fruits and veggies.
Sharon Prabhakar Singer I’m a real salad aficionado. Almost 80 per cent of my diet comprises blanched vegetables and salads. Ingredients Cabbage, carrots, capsicums and tomatoes, finely sliced For the dressing 1 bowl yogurt 1/2 tsp jeera 1 tsp garlic, crushed Some peppercorns, crushed A handful of nuts and dry fruits Method Mix the dressing ingredients and add the veggies.

Vikram Bawa
Photographer
Most people like salmon with a cheesy dressing but I like mine lighter.
Ingredients
A bowl of salmon slivers
(I love them smoked)
Lots of veggies like bell peppers, cabbage, tomatoes and cucumbers)
Juice of 2 lemons
Method
Blanch the vegetables by dipping them in hot olive oil for a second and straining them. Pour the lemon juice and top it with the slivers of salmon.

As told to Debanjana Chaudhuri