Orange Salad with Kellogg's Special K Wafers

Dig in to a delectable bowl of crispiness.



For Parmesan Kellogg's Special K Crisp

  • ½ cups Kellogg's Special K, crushed
  • 1 tbsp Parmesan cheese
  • ½ tsp Red chili powder
  • ½ tsp Black pepper powder
  • Salt to taste

For Salad

  • 2 Fresh oranges segments
  • 1 Medium Beetroot, peeled, boiled sliced thinly
  • ½ bunch Romaine lettuce
  • 5-6 Kalamata olives
  • ½ cup Fennel bulb, sliced (optional)


  • 1 tbsp Extra virgin olive oil
  • ½ tbsp Balsamic vinegar
  • Salt to taste
  • ½ tsp Fresh crushed pepper
  • ¼ tsp crushed Kasoori methi
  • 2 tbsp Chopped Fresh coriander leaves
  • 1 tsp Red chili powder


For Parmesan Kellogg's Special K crisp
1. Crush the Kellogg's Special K slightly with your hand but don’t grind them down to dust!
2. Mix all the ingredients together and in a hot, non-stick fry pan over a medium fire, spoon a tablespoon of the Kellogg's Special K mix and loosely spread it on the hot plate into a rough circle. Leave the cheese to melt and turn golden brown on the edges.
3. Trick is not to have the heat too high or else you’ll start burning the cheese. You can flip them over if you want but it looks better without because your crisp will remain textured on the top but flat and shiny on the bottom.
4. Place them on paper napkins to drain any excess oil from the cheese – this will help them to crisp up too.

For Salad
1. To make dressing add all the ingredients into mixing bowl and mix it well. Keep aside.
2. Combine all the ingredients into mixing bowl and add dressing into it. Coat well with the dressing and serve immediately with Special K crisp.