The Salad Bar @ Damansara Utama

The Salad Bar
No. 41, Jalan SS21/60
Damansara Utama 47400
Petaling Jaya

Tel: 03-7722 1742

Website: http://www.thesaladbar.com.my/

Salad Bar is strategically located few door up from Public Bank Damansara Utama (also commonly refer as "Uptown"). The place provide varieties of fresh salads, healthy pasta, homemade yogurt, sandwiches and soups. Customers are allow to customize their salads by selecting vegetables and fruits of their preference as well as special dressing of your choice.

For salad lovers, I'm sure this place will thrill your appetite and serving healthy pastas for customers who wanted something different from normal oily, meaty delights. Its a great way to start your healthy lifestyle in The Salad Bar which innovate from traditional salads to taste servings yet preserving its healthy and complete needs.

Visited the place during dinner time which observe that many customers love their salads from dining-in to take aways.

You will find a range of sets and menu list on the white board hung on the wall behind the bar.

Range of fresh vegetables and fruits for your preferences.

Soup of the Day: Corn Soup (Not Bad)
- complimentary by the management as part of the set menu -

Tropical Fruit Salad (Great)

Spicy Chicken (Great)
- strong fragrance of sesame goes well with its spiciness -

Dory Carbonara (Not Bad)
- due to health caution concerns, less cheese and cream in the carbonara thus more healthy -Tomato Pasta (Not Bad)
- sourish taste of the tomato give better digestion -

Overall, the salad and the spicy pasta really nice and looking forward to taste other varieties of their salads and chili mushroom pasta which look fantastic. Servings are in reasonable price according to the portion of your salads.

Rating: 7 /10

Curried Vinagrette With Mango

Ingredients
1/2 cup olive oil
1 tablespoon balsamic vinegar
A pinch or two toasted curry powder
5g diced shallots
15g diced mango
Salt and pepper to taste
10g onion rings
50g mixed salad leaves
Smoked chicken, sliced thinly

Methods
In a bowl, mix all the ingredients except for the last three. Mix well and then add the smoked chicken, onion rings and salad leaves. Toss all the ingredients together and serve.

Thanks to Faridah Begum & Raymond Ooi

Tangy Mango and Cuttlefish Salad

Ingredients
½ cup peeled and shredded green mango
1 green papaya
3 shallots, thinly sliced
300g processed cuttlefish, score the inner body and cut into thick slices
¼ tsp sugar
A dash of pepper
5 bird’s eye chillies, chopped
2 pickled leeks (kew tou), slicedDressing
2 tbsp local lime juice
2 tbsp honey
2 tbsp Thai chilli sauce
1 tsp fish sauceGarnishing
1 tbsp deep-fried anchovies
2 tbsp toasted peanuts

Method

1. Spread shredded mango on several layers of absorbent kitchen paper to remove excess moisture.

2. Peel the papaya and halve it lengthwise. Remove the seeds and slice off the soft centre. Grate the papaya.

3. Lightly season the cuttlefish with sugar and pepper, then scald in boiling water for 40-50 seconds. Drain and set aside.

4. Combine all the ingredients in a mixing bowl and add dressing ingredients. Toss well to mix. Add garnishing, then adjust seasoning before serving.