Lettuce & Pineapple Salad

Salads are considered to be the most boring of all the dishes, but  it can be the most adventurous one too. One can do so many experiments with it. Add in colors, different dressings and you can make a treat for your palate. All that it requires a little inspiration from here and there.

Lettuce & Pineapple Salad

Ingredients:
4 leaves of Lettuce
6-7 Cherry tomatoes
1/2cup Pineapple diced

For Dressing:
1tsp Honey
1tbsp Olive Oil
Salt to taste
Black Pepper to taste

Procedure:

• Roughly chop the lettuce leaves. You can do it with hands without using knife.
• In a bowl, add in chopped lettuce + diced Pineapple + cherry tomatoes cut into halves.

To make the dressing:

• Take a bowl add in honey + olive oil + lime juice + salt + pepper. Mix well.

Toss the salad with the dressing.
Serve

Lobia Salad (Black eyed Bean)

Nowadays me and my Husband are on healthy diet spree. So everyday I am coming up with new Salad recipes to break the monotony.
Hoping we loose some weight. (:D)

Lobia Salad

Ingredients:
1cup Boiled Lobia (Black eyed Bean)
1 medium-sized Tomato
1 medium-sized Onion
1/2 cup Cucumber
1/2 cup Yellow Bell Pepper
1/2 cup Red Bell Pepper

For the Dressing:
1tbsp Olive Oil
1tpsp Lime juice
Salt to taste
1tsp Black Pepper Powder

Procedure:

• Boil the lobia.
• In a bowl add in the boiled lobia + cucumber + tomato + onion + yellow and red bell peppers.
• In another bowl mix all the ingredients under dressing. mix well.
• Add the dressing in the vegetables.
• Mix well.
• Eat and enjoy.

Lobia Salad

Cold Macaroni Salad

Salads forms the most essential part of our life.. the saying goes well Eat healthy Stay healthy...
Whenever we go to any parties , weddings, the first thing that we lay our hands on are the salads.... can be in so many ways with so many different types of dressings....

The salad I am posting today is the macaroni salad.. one can choose any type of pasta. I preferred macaroni...

Macaroni Salad

Ingredients:
1cup Macaroni
3 cups of water
1tbsp oil

For the dressing:
3tbsp Egg less Mayonnaise
1tbsp Olive Oil
Lime zest
1medium-sized Onion (chopped)
1cup mix of bell peppers (green + red + yellow) chopped
Salt to taste
Pepper to taste
1tsp Chilly Flakes
1tsp Oregano
Mozzarella Cheese (optional)
You can add any vegetables of your choice (carrot + broccoli + zucchini)

Procedure:

• Boil water with oil... when it starts to boil add in macaroni.
• Cook for 5-8 minutes till its done.
• Strain and keep it aside to cool down.

For the dressing:

• Chop all the vegetables
• In a bowl add in olive oil + mayonnaise + lime zest + salt + chilly flakes + oregano. mix well
• Now in a large bowl add in macaroni + vegetables + dressing
• Mix well.
• Serve cold

Place the salad on lettuce and serve.

Macaroni Salad

Thai Salad :Pineapple & Cucumber Salad

Toss it, dress it, season it, eat it. Things cant get simpler than this. Salads are one of kitchen's little miracles that pack taste and health in equal measures.
So everyday I try to incorporate something new in my salads which can easily break away the monotony.
So i used two of the most refreshing ingredients of summers cucumber & pineapple.

Pineapple & Cucumber Salad

Ingredients:
1cup Pineapple (Diced)
1cup Cucumber(Diced)
1/2 cup Red Bell Peppers(Diced)
10gms Groundnut (Roasted)

For the dressing:
1tbsp Olive Oil
Few springs of fresh mint
Salt to taste
Black Pepper to taste

Procedure:

• Take a bowl add in the diced pineapple and cucumber.
• Toast the groundnuts before adding into the salad.
• In another bowl prepare the dressing. 
• Add in olive oil + salt + mint + black pepper + lime juice.
• Mix well.
• Toss in the dressing into it.
• Serve cold or at room temperature.

Apple & Pomegranate Salad with Toasted Walnuts

In summers u always wish to eat something light especially in the evenings after a long day of work and heat. So salads are good for your appetite and makes u feel fresh and energetic. Pomegranate is a fruit which is little time consuming when it comes to peeling. But when it is done it tastes great. It is sometimes boring to eat the pomegranate just like that so I incorporated this fruit in a salad and it tasted superb.

Its a simple recipe which just require few major ingredients.

Apple & Pomegranate Salad wid Toasted Walnuts

Ingredients:

1 large Apple

1 Pomegranate (deseeded)

4-5  Iceberg Lettuce leaves (roughly chopped)

6-7 Walnuts (roughly chopped)

 For the Dressing:

1tbsp Olive oil

Salt to taste

Black Pepper to taste

Lime juice

1tsp Honey

Apple & Pomegranate Salad wid Toasted Walnuts

Procedure:

• Take a bowl, add Apples+ Pomegranate seeds + Lettuce.
• Take another bowl prepare the dressing by adding Olive oil + Honey + Lime juice+ Salt + Pepper.
• Mix well
• Now add in the dressing in the bowl of fruits.
• Toss in well.
• Serve cold or at room temperature.

Tips:

• To serve cold keep the fruit bowl in the refrigerator.
• Toss in the dressing only when you have to serve it.
• Dry toast the walnuts before putting in the salad. (This is optional you can add them without toasting also)

Potato Salad with tangy mint & coriander dressing (dhaniya wale aaloo)

Whenever I go on a wedding or on a party  the first thing I hog on are the different varieties of salads. The whole salad corner entices me with the blend of colors, freshness. So today I am posting the most simple and favourite recipe of Potato Salad.

Potato Salad with Tangy Mint & Coriander Dressing...!!

Ingredients:
4 Boiled Potatoes
1cup Fresh Mint leaves
1/2cup Fresh Coriander Leaves
2 Green chilies
1tsp Ginger paste
1tsp Garlic paste
1tbsp lime juice
Salt to taste
1tsp Chaat masala powder
1tsp Olive Oil
1tsp Cumin seeds

Procedure:

• Blend together mint leaves + coriander leaves + green chilies+ ginger paste + garlic + salt + lime juice.
• Make it into a fine paste.
• Now heat oil in pan, add in cumin seeds.
• Ad in cubed potatoes.
• Mix well.
• After 5 minutes, add in coriander and mint paste into it.
• Mix well.
• Remove from the stove.
• Serve hot or cold.

Chickpea Salad

Monday evening, and I was still unaware as to what to make for my husband for quick and easy starter along with the drinks. I fiddled in my refrigerator to find out that magical ingredient tat will solve my purpose. and here i came across the most versatile and healthy bean :"chickpea" or most commonly known as safed chole in the Indian Household. Rich in protein and tastes wonderful.
I decided on to make a salad out of it, which is both healthy and tasty and will surely be a perfect starter too...
The recipe made up of fresh ingredients and requires no cooking at all.

Chickpea Salad

Ingredients:
1 cup Boiled Chickpea
1/2cup Bell Pepper (Red and Yellow) (Diced)
1 large Tomato (Diced)
1 large Onion (Diced)
1/2 cup Green capsicum (Diced)

For mint and olive oil dressing:
1/2 cup Fresh Mint Leaves (Finely chopped)
1tbsp Olive Oil
1tpsp Lime Juice
Salt to taste
Pepper to taste
Chaat masala (optional)

Procedure:

• In a bowl, add in mint leaves + olive oil + lime juice + salt + pepper + chaat masala.
• Mix all this well.
• Now take another boil add in boiled chickpeas + tomato + bell pepper + capsicum + onion
• Mix all this well
• Salad is ready to serve. 

Tips:

Mint should be very finely chopped.

You can even serve it warm. but tastes great when served cold.

Basil pesto

Pesto is a green sauce originating in the Northern Italy. Made from Basil it gives a great flavour and a great smell too. The Pesto can be used as a dressing for salads, pasta, Sandwiches.
The pesto tastes great when made from fresh basil leaves. Its little difficult to get hold on fresh leaves, but few supermarkets do stock them.  Originally Pesto is made from Basil, but there are other variations also. You can use spinach also if Basil is not available.

Basil Pesto

Ingredients:
3cups Basil
1/2 cup Extra Virgin Oil
3/4cup Parmesan Cheese
2 cloves of Garlic
1tbsp Black Pepper
1/2cup Pine Nuts
Salt to taste













Procedure:

• Take a processor, grind Pine nuts + Garlic.
• Now add in fresh bail leaves + Parmesan cheese + olive oil + black pepper + salt.
• Grind it well.
• If its too thick add in little water.
• It is ready
• You can store it in the refrigerator for 3-4 days.
• If pine nuts are not available u can use walnuts.

Coleslaw Salad (Veg)

Coleslaw is a quintessential salad of every American Picnic. This salad is made up with mayonnaise and shredded cabbage. You can add as many vegetables you want. A very simple and a tasty salad. With this salad you can make sandwiches, use it as a topping in burgers. As you Like It.

Ingredients:
1 cup Cabbage (Shredded or Finely Chopped)
1/2 cup Carrot (Grated)
1/2 cup Capsicum (Finely Chopped)
1/2 cup onion (Finely Chopped) (Optional)
2 tbsp Mayonnaise
2 tbsp Cheese (Grated)
1 tbsp Fresh Cream
1 tsp Lime Juice
Salt to taste
Black Pepper Powder
1 tsp Oregano
1 tsp Basil

Procedure:

• Cut all the vegetables as mentioned (cabbage-finely chopped OR Shredded, capsicum-fienly chopped, carrot-grated, onions-finely chopped) (Image 1)

image 1

• Now take a bowl, add in the chopp[ed vegetables.
• add in mayonnaise, grated cheese, cream.
• mix all this well.
• then add all the seasonings, salt+pepper +basil+oregano +lime juice.
• mix all this well.
• serve chilled.

Pear and Walnut Salad

When you have pears and walnuts lying in you refrigerator and noone in the family wants to eat it. You can always turn it into an interesting Salad.
A refreshing Mediterranean summer salad of sweet pear and crunchy walnuts, with a sprinkling of crumbly, salty Feta Cheese.

Ingredients:
For the dressing:
20ml olive oil
2 tsp parsley chopped
60ml vinaigrette
(40ml oil + 20 ml vinegar)

For the Salad:
300g pears
80g fennel
80g walnuts, peeled
120g rocket leaves
150g feta cheese (crumbled)
2 tsp salt
1 tsp black pepper powder
15g Parmesan cheese grated (optional)

Procedure:
To make the dressing:

• Whisk the parsley in the olive oil and vinaigrette. Set aside.

To assemble the Salad:

• Cut the pear and fennel into thin wedges.
• Put in a chilled salad mixing bowl.
• Add the walnuts, rocket leaves, crumbled feta cheese and salt and pepper.
• Serve topped with grated Parmesan cheese.

Indonesian Gado Gado Salad

This is Indonesia's staple food which I tasted in Bali... Its a mix of blanched vegetables and a peanut dressing.
Gado means "mixed" in Indonesian. Gado Gado is said to have originated in Jakarta and is the traditional food of Betawi, the original inhabitants of Indonesia.
The recipe i am posting is little bit different as i have put some of my flavours...

Indonesian Gado Gado Salad

Ingredients:

For the Gado Gado sauce
1 tsp oil
100g peanut
5 red chillies
5 flakes garlic (chopped)
250ml coconut milk
50g jaggery (grated)
1 tbsp rice flour (dissolved in little water)

For the salad
8 broccoli florets
8 carrot slices  (blanched)
8 long green beans (cut into 5 cm long pieces, blanched)
8 tomato (blanched)
8 potato (blanched)
8 slices of cottage cheese (paneer)
8 cucumber slices
8 leaves lettuce leaves
salt to taste
white pepper powder

Procedure
Mix all the vegetables in a bowl. add in the salt and the white pepper powder. keep it aside.

To make the Gado Gado sauce:

• Heat the oil in a shallow pan, add the peanuts. stir-fry until well browned.
• Add the red chillies and garlic and stir-fry for some more time.
• When cool, blend with half of the coconut milk and jaggery in the food processor.
• Stir the remaining coconut milk in and return the mixture to the pan.
• Simmer on medium heat, stirring occasionally. cook until sauce is thick. (the surface should look oily)
• Stir in the rice flour mixture, and simmer until bubbling (for about 5 minutes)
• Remove from heat and set aside.

Arrange vegetables neatly in separate bowls or plates.

Serve topped with the Gado Gado sauce.

Twist in the taste:

You can serve this slices of boiled eggs.

Greek Salad

Salads make a major dish of our meals.... i like to eat and try almost all kinds of salad from Desi kuchumbur one to these western ones... Its healthy and very nutritious... This salad is from Greece... Little bit history about this salad..
The ancient Greek enjoyed a variety of raw vegetables dressed with vinegar, oil, and herbs. Originally called peasant or country salad Greek salad has been around thousands of years.

Ingredients:
10g Lettuce
1 medium sized onion (cubed)
20g black olives
1 medium sized cucumber (cubed)
30g feta cheese (cubed)
1small size red bell pepper (cubed)
1 small size yellow pepper (cubed)
1 small size green capsicum (cubed)
1 tsp oregano

 For the dressing:
10 ml vinegar
1 tsp salt
20ml olive oil
1tsp white pepper powder
10ml lemon juice
1 tsp oregano

Procedure:
Toss all the ingredients for the salad together in a large bowl.
Whisk all dressing ingredients together.
Pour over the salad and toss.
Serve chilled.

SOM TAM- the green papaya salad

This is one is from Thailand, made from Raw Papaya.. SOM TAM which literally means 'sour pounded' is a spicy salad that originated in Laos and the Isan region of north east Thailand. Som Tam is usually served with sticky rice or Thai Rice Noodles.

Ingredients:

mortar and pestle

2 cups shredded green papaya
2 tsp chopped garlic
3 small Thai chillies
2 tbsp jaggery
1/2 tsp salt
2 tomatoes chopped
2 tsp lime juice
2 tbsp tamarind juice
3 tbsp ground peanuts (dry roasted)

Procedure
Soak shredded papaya in cold water for 5 min.
Put the garlic and chillies in a mortar and pound with a pestle, adding a pinch of papaya to help mix the garlic and chilly together.
Add the jaggery and salt and pound for some more time ensuring that everything is well mixed. keep aside
In another bowl, put the chopped tomatoes, lime juice and remaining papaya.
Add the garlic and chilly dressing, mixing about 10 to 15 min to evenly coat the papaya without causing the papaya to disintegrate.

Add the ground peanuts, mix and serve.

SOM TAM- the Green Papaya Salad