Tomato and Cucumber Salad

Tomato and Cucumber Salad

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Question by Ruhel: Restaurant Salads Help?
In my indian restaurant when we serve salads with a starter or a main course which requires a salad we serve iceberg with a slice of cucumber and a slice of tomatoe and a slice of lemon. I know it is way out of date but we don;t sell salads as a dish its a side plate that goes with starters and meals such as chicken tikka. from experience or normally could you tell me how i can modernise my salalds and what salad shud i provide thanks

Best answer:

Answer by Happy- Go
look at other restaurant menus….create your own salad

Give your answer to this question below!

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  1. lettuce tomatoe cucumber and sliced hard boiled eggs. Take out the lemon, it doesnt belong in a salad. You could add crumbled cheese, olives, croutons………..

  2. No one I know eats just iceberg lettuce anymore. Use mixed greens with a little radichio, some red cabbage, something like a ‘spring’ mix would be good. I’m sure you can get that in bulk from whoever you get your produce from.

    I would never put tomatoes in a salad unless they are really fresh (in the summer). Cucumber is fine, maybe some green peppers,etc. Use veggies that you would find in your indian dishes. This would update it, plus tie it in to your culture and the other foods served.

    Hope this helps!

  3. Use romaine Lettuce as a substitute for Iceberg. the customers will appreciate that because Iceberg has virtually no nutrients at all and Romaine Lettuce has iron along with other vitamins. Also put Cherry tomatoes in those salads for flavor and color, and take that lemon out of there. Offer croutons for the side salad and a variety of salad dressings. Also for flavor and color ye can also add shredded carrots , as well as, slices of green pepper.
    Then wahla! ye have one tasty colorful, great healthy side salad.

  4. idk

  5. I would swap out the iceberg lettuce with romaine, and then I would add some more Indian touches – such as a spoonful of garbanzo beans or cooked red lentils on top of the salad. I would also create a nice house dressing that is more in tune with your restaurant, such a yogurt dressing or a spicy dressing.

  6. Well you should be true to your cuisine for one. Personally if I get a salad at a restaurant that is just iceberg with a few things thrown on to make it look like salad, it makes me insane. Iceberg is cheap to be sure but has 0 nutritional value or taste. One slice of cucumber and one tomato wedge is pathetic. Why bother? I’d rather not have a salad than one that looked like you threw together the least inspired, cheapest thing you could just to make me feel like I was getting something. (I mean no offense, but this is very common in restaurants.) If you want to present a decent salad you need mixed greens, at least some romaine. And several other vegetables added in both for color, crunch, and flavor.

    If you don’t sell the salad as a standalone, do you think it’s necessary? It’s not typically Indian right? Would you be better served by putting that money into something else to offer the guests like more naan, or even a sampler of samosa or pakora for a complimentary appetizer? Think creatively and smartly about your clientele and your menu. When I go out for Indian, a traditional salad is the last thing I’m thinking of. Good luck.

  7. Well, with an Indian theme in mind, I would recommend serving a vegetable crudite with a yogurt dipping sauce. Try adding really crunchy vegetables like cucumbers, jicama, sugar snap peas, edamame, celery, radishes and green onions. You could experiment with curry flavored yogurt and different types of chutneys to add in.

    This is making me hungry!

  8. Well what i would do is look at other Indian Restaurants and see what type of salads they have and also i would TOTALLY be original and think of totally NEW salads THAT TASTE GOOD!!!

  9. If you have the staff to do a tableside preparation, the classic Caesar salad is a perennial favorite, and people pay well for it, partly for the “show.” Short of that, you can do it in the kitchen, but keep to premium and fresh ingredients, as a badly done Caesar salad is as terrible as a well made one is wonderful! Add grilled chicken chunks to make it a main course option.

    The Cobb salad is another American favorite, as is the commonplace chef’s salad. Salad nicoise and various spinach salads are also common.

    People going to an Indian restaurant in America would probably be surprised to find ethnic salads like taco salad, or pasta salads. But I think many people, particularly dieters or people who aren’t keen on Indian food might greatly appreciate the option to have a salad for lunch or dinner.

    It’s great that you’re looking to meet the needs of your customers, and with summer coming up, when lighter eating is popular, and salads a more common main dish selection, I think you’ll do well with such new menu items.

  10. i’ve an indian bkground so i’d suggest kachoombar
    1)yoghurt,dhania,salt,chillies,tiny cubed cucumber and red onion or
    2)finely grated carrot,chopped chillies,chopped onion,salt pepper,blk vinegar
    or modernise ur current salad
    butter lettuce as a ‘cup’/’bed’ filled with finely chopped tomatoe,onion,grated carrot,cucumber ‘peeled’ with potatoe peeler and some olives/sprouts

  11. Omit the lemon. Add sliced mushrooms, 1-2 slices of red onion, cucumber, sliced radishes, shredded carrot. Add some spinach leaves or curly lettuce. Add a couple of lg. croutons. You don’t have to add a lot of these things just a bit to give your salad more variety.

  12. Apple Salad
    5 med size red apples
    1/2 cup sliced celery
    1/2 cup chopped walnuts
    1/2 cup raisins
    1/2 cup mayonnaise
    juice of 1 lemon
    1 head lettuce cleaned
    Method :
    Wash, but do not peel the apples. Core and dice into 1/2″ cubes.
    To prevent discoloration, sprinkle the apples with the lemon juice.
    Combine apples, celery, raisins, nuts, and mayonnaise: thoroughly mix.
    Serve on lettuce leaves. yummy!
    Raspberry Spinach Salad
    3 tbl raspberry vinegar
    3 tbl raspberry jam
    1/4 cup canola oil
    8 cup torn washed and stemmed spinach leaves
    1/4 cup coarsely chopped macadamia nuts
    1 cup fresh raspberries
    3 x kiwis peeled and sliced

    Method :
    Combine the Vinegar and Jam in a food processor. Add oil in a thin stream and blend well. Set aside. Carefully toss spinach and other ingredients together with dressing. Serve immediately.

  13. Mixed greens radicchio,red cabbage a little iceberg and romaine can be added. A spinach salad is also good. as for add ons diced tomatoes,sliced hard boiled egg,red onion, cheese slivers or dry types like paramasian, cheese crumbles like fete or blue ,cucumber.pine nuts,almonds,cashews,Mandarin orange slices,dried cranberries,heart of palm,baby corn, Many of these items can be used to dress up even the old iceberg lettuce salad The toppings can give new life to old stand bys

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