Prep Time: 5 minutes
Yield: 12 servings

Ingredients
2 tablespoons low-fat plain yogurt
1 tablespoon chili sauce
1/2 teaspoon grated lemon peel
8 ounces frozen, peeled, cooked, small shrimp, thawed
1/2 cup finely chopped green bell pepper
KEEBLER® CLUB® Crackers
Directions
In medium bowl stir together yogurt, chili sauce and lemon peel. Add shrimp and green pepper. Toss to coat. Serve with crackers.

Ingredients

1 large oranges
1 grapefruit
1 large bananas
2 celery stick
3/4 cup grapes
- lettuce leaves, crisp
 
 
Directions

dressing -
1/4 teaspoon Dijon mustard
- salt and freshly milled pepper
2 tablespoon vinegar
6 tablespoon olive oil

1. Peel the orange and grape fruit, remove the white pith and separate into segments. Discard any pips and place the segments in a bowl.

2. Shred the celery finely, peel and slice the banana, halve and deseed the grapes. Add the fruits and celery to the grapefruit and orange.

3. Place salt, pepper, mustard and vinegar in a small bowl and stir to dissolve the seasoning. Add olive oil and whisk until the mixture becomes emulsified and slightly thickened.

4. Toss the salad ingredients together with sufficient dressing to coat the fruits.

5. Line a salad bowl with lettuce and top with salad. Refrigerate for two hours.
Serves: 4

This recipe serves 4 people.
Preparation Time: 15 minutes.
Cooking Time: 0 minutes.

Ingredients

1 large pineapple slices
350 grams cheese, cottage (paneer)
2 small carrots, grated
4 tablespoon raisins (kish mish)
1/4 cup cashewnuts
2 tablespoon pumpkin seeds
2 tablespoon pine kernels
- As per taste salt & pepper
4 tablespoon olive oil
2 teaspoon vinegar
for garnishing: mint springs
Directions

1.Wash and pat dry the pineapple to remove dirt, then cut it into quarters lengthwise. Scope out the flesh, remove and discard the hard centre core. Cut half of the pineapple flesh into small cubes. Pat dry the pineapple shells and keep aside.

2. Drain the cottage cheese and mix with pineapple cubes, grated carrots and nuts. Season with salt and pepper.

3. Divide the mixture into 4 equal parts and put it onto 4 pineapple shells. Using two palette knives, shape the mixture into wedges.

4. Put the remaining pineapple flesh, oil and vinegar in a blender and blend to a smooth puree.

5. Divide the dressing equally between 4 plates. Put a pineapple boat on each plate over the dressing and garnish with mint springs.

This recipe serves 4 people.
Preparation Time: 15 minutes.
Cooking Time: 0 minutes.

Ingredients

4 peaches
4 guava, umrood
3 bananas
4 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon chat masala
1/2 teaspoon salt
Directions

1. Skin the peaches, then cut them into half and remove the stones. Slice the peaches thinly and place them into a salad bowl.

2. Peel the bananas and cut them into thick slices. Add to the peaches.

3. Cut guavas into half, scoop out seeds and discard them. Peel and slice the guavas and add to the peaches and bananas in the bowl.

4. Mix together lemon juice, sugar, salt, and chaat masala, add to the fruits and mix carefully. Refrigerate for two hours.

Ingredients

4 cucumbers
4 tomatoes
1 medium onion
3 carrots
1 small lettuce
2 large green bell peppers
2 large red bell peppers
3/4 cup olives, pitted
1 tsp. salt
1/2 tsp. pepper
2 tbsp. lemon juice
2 tbsp. olive oil

Directions

1.Tear the lettuce leaves into large pieces. Cut the tomato into wedges. Half the cucumbers and carrots lengthwise, then slice them thinly. Thinly sliced the onion. Half bell pepper, remove seeds and cut into thin slices.

2. Place the lettuce leaves tomatoes, cucumber, onion, olive and bell pepper in a salad bowl.

3.put lemon juice. olive oil, salt and pepper together in a screw top jar and shake well. Pour the dressing over the salad. Toss lightly and serve.

Ingredients

1 cup cabbage, green shredded
1 cup cabbage, red
2 small carrots, grated
2 - spring onions
1 - apple diced, unpeeled
1 - pear
1\3 cup fresh cream
1\2 teaspoon mustard, french
2-3 tablespoons mayonnaise
1 tablespoon vinegar
- salt & pepper
- lettuce leaves, crisp
 
Directions

1. Shred red cabbage, cut spring onions into slices and dice the pear .

2. Toss cabbage, carrot, green onion, apple and pear together in a large bowl.

3. whisk vinegar, fresh cream, mayonnaise mustard, salt & pepper.

4. Pour the dressing over the salad and toss well to coat.

5. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves. Refrigerate for 1 hour.

Ingredients

4 carrots
1 potatoe
1 cup peas
1 apple
1 cup beans, french cut into half
2 tablespoons lemon juice
- mayonnaise
- salt and pepper
Directions

1. Boil each vegetable separately until just tender. Remove with a slotted spoon and put into a large bowl of ice cold water.

2. Peel and cut the potatoes, carrots and apple into small cubes and place them together with beans in a large bowl.

3. Add lemon juice, salt and pepper to the mayonnaise and mix well.

4. Pour the lemon mayonnaise over the vegetables and mix gently.

5. Break the lettuce up into large leaves and use to line a salad bowl. Spoon the vegetable mixture on the top of the leaves. Refrigerate for several hours.
 

 Ingredients

1\2 kilogram fish, any white
2 onions, roughly chopped
3 medium tomatoes
1/4 lemon juice fresh
2 olive oil
1/4 corriander leavers, chopped
1\4 cup parsley, fresh, chopped
- salt and freshly milled pepper
Directions

1. Boil fish and remove bones and cut into small pieces.
Chop onion very finely and rub with salt and wash under running water.

2.Cut tomatoes into small pieces. Mix all the ingredients in a bowl including fish. Add lemon juice, olive oil, salt and pepper and toss well. Sprinkle green coriander and chopped parsley on the top and serve on a platter.