Salads

Kale and apple salad

 

Kale salad

Having determined to post every week since the beginning 2014, I need to excuse myself this time, as I am already two days behind my schedule. My aunt and uncle visited us from India last week and was pretty excited about their arrival, so I was busy cleaning the house which is nearly impossible having a toddler at home but tried my best. Thought I would enjoy completely with them as I was going to see them after a year and thought to start my blog work on sunday, which is a day ahead of my schedule, but still felt okay with the plan…Well I had a wonderful time with them and they returned back to their son’s place by saturday evening.. I just spent sunday morning doing nothing but play with my son… and evening went in planning which recipe to post first 🙂 So, here I am with no further delay in posting a refreshing salad which was actually hated by my toddler “naturally” but my husband and I loved it and will be making it again!

Ingredients:

Fresh lime juice- 3 tbsp

Extra virgin olive oil- 2 tbsp

1 bunch kale, ribs removed- leaves thinly sliced

Soft dates- 1/4 cup sliced

Cranberries- 1/8 cup

Honey crisp apples- 1, sliced thin and long

Carrots- 1/2 cut into match stick size strips

Purple cabbage- 1/4 cup chopped (optional)

Roasted pumpkin seeds- 1/4 cup

Freshly ground pepper

Kosher salt

Method:

Whisk together lemon juice, olive oil and salt.  Toss kale in this mixture, allow to stand for 10 minutes. Massage the kale in between, which helps it to soften….

Kale salad

Then mix with dates, sliced apples, carrots, pumpkin seeds and cranberries. I also added some chopped purple cabbage which I had in hand. Add pepper and salt according to your taste, mix well and serve!

A very refreshing salad and having massaged the kale removed the bitter taste and eating with apples and dates gave the perfect sweetness to the salad!

Kale salad

 

 

 

Standard
Salads

Vegetable salad

Salad

My paternal aunt who prefers to have raw vegetables and fruits more than anything for her supper time, had prepared this salad at home when we visited her last month. This salad is so refreshing and I love the way how she used so many vegetables into one salad. I was full after having this salad and felt wonderful. I usually make salads or soups everyday before having dinner, so this salad made a new entry into my list and I prepare this most often than any other salad!

Serving-6 people

Ingredients:

Baby carrots -5

Baby radish -4

Yellow, orange, red bell pepper– Quarter of each

Cherry tomatoes– 1/4 cup

Spinach- 1 cup packed

Lettuce- 1 cup packed

Sweet corn- 1/4 cup

Tofu– 1/4 cup chopped into cubes

Cranberries-1/4 cup

Honey roasted groundnuts -1/4 cup (optional)

Toasted walnuts – 1/4 cup chopped

Dressing:

Any italian dressing

or

Honey- 2 tbsp

Freshly squeezed orange juice – 3 tbsp

Olive oil– 1 tbsp

Balsamic vinaigrette– 1 tbsp

Salt and pepper

Preparation:

Chop all the vegetables into small cubes.

Salad

Finely chop the leafy vegetables. Mix everything in a bowl. Add chopped tofu, cranberries and mix well.

Mix the dressing in a small bowl. Sprinkle salt, pepper and dressing according to your taste. Finally add the toasted walnuts and honey roasted groundnuts on top and serve immediately.

Salad

Standard
Salads

Raw mango salad

I am always inspired by dishes that I eat at a restaurant and have the habit of mimicking it at home, of course with a little help from search engines from the web. This is one such recipe which I absolutely fell in love with when I had it in a Thai restaurant. It takes less ingredients and time to prepare this salad.

Ingredients:

Raw mango -¼ of a mango chopped into matchstick size pieces (choose a mango which is a bit firm)

Bean sprouts- 1 handful

Lettuce- 4 leaves

Peanuts/groundnuts- 1 handful roasted and ground coarsely

Shredded dry coconut- 1 handful roasted lightly (optional)

Spring onions- small bunch, chopped

Coriander/cilantro– ¼ finely chopped

Fresh basil- ½ Tbsp

Dressing:

Soy sauce– 2 Tbsp

Sugar-1 ½ Tbsp

Chilli garlic sauce- 1 Tbsp

Preparation:

In a bowl mix soy sauce, sugar, chilli garlic sauce and keep aside. Mix chopped raw mango, bean sprouts, peanuts and spring onions in another bowl.

Take a lettuce leaf. Add the mango mixture in the centre and sprinkle the dressing as per your need.

Garnish with cilantro, basil leaves and roasted coconut. Now wrap the lettuce so that the mixture do not fall from any openings and enjoy!. We can make four lettuce wraps with the above given measurements

Optional:  If you do not have lettuce, you can have the salad by itself.

Standard
Salads

Pasta Salad

A simple yet delicate flavored vegetable pasta salad. I have subscribed to a vegetarian magazine which comes once a  month, I always keep waiting for a new issue to try recipes and this one is one from the magazine. It’s so refreshing and filling!

Ingredients:

Rotini pasta or other short pasta- 8 oz

Olive oil, divided-3 tbsp

Red wine vinegar-2 tbsp

Garlic cloves minced-2 tsp

Cherry tomato-1 cup

Zucchini, cut length wise into quarters-2 medium size

Red bell pepper, quartered and seeded-1

Scallions, trimmed-1 bunch

Pitted Kalamata olives-½ cup

Chopped Fresh oregano-1 to 1½ tsp

Chopped fresh basil-1 to 1½ tsp

Salt – to taste

Preparation:

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente. Drain and rinse thoroughly to cool. Rinsing also helps to make the pasta not stick to each other.  Transfer to a large bowl and toss with 1 tbsp olive oil.

Heat the remaining 2 tbsp of olive oil in a pan and add garlic cloves, zucchini and stir fry for 3-4 minutes on high heat. Add bell pepper, tomato, scallions and salt. Cook until all vegetables are slightly crispy. Now add the pasta to the vegetables and toss well. Finally add red wine vinegar, oregano and basil mix well and serve.

Standard
Salads

Spinach Salad

I love to make this salad in summer, it’s so juicy and tasty. Sometimes my husband and I do not feel like having heavy food for dinner and that’s when salad comes into the picture 🙂

Ingredients:

For dressing:

Olive oil-2 tsp

Seasoned rice vinegar-1 tsp

Soy sauce-¼ tsp

Juice of orange-3 tbsp

Honey-1 tsp

Fresh ground pepper-for seasoning

Oregano- for seasoning (optional)

Salt-to taste

Salad:

Orange -3 to 4 slices halved

Baby spinach leaves-2 cups

Dried cranberries-2 tsp

Pecan/walnut-2 tsp halved

Wonton strips- few

Preparation:

Combine all the dressing ingredients and whisk until it is well combined. Add to the salad and mix well. Before serving add a few wonton strips and serve.

Standard