Category Archives: Salads

Baby Spinach, Mandarin Orange & Dried Cranberry Salad

Farm fresh organic produce of baby spinach, tempted me to try making this healthy green fruity salad. A Colorful combination of green baby spinach, cranberries and mandarin oranges, with crunch of roasted almonds and pungent sesame seeds gives it an irresistible taste and flavor. Drizzle of vinaigrette; makes it a perfect sweet n savory salad.
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Minty Grapefruit and Orange Salad

Very easy low calorie recipe of two citrus fruits. Grapefruit has very distinct tart taste and tangy flavor. It is mildly sweet and makes refreshing colorful salad when combines with orange. I prefer using pinkish grape fruit. The peppiness of mint leaves, with orange dressing enhance freshness. Garnish of crushed peanuts brings crunchiness to the salad.

Minty Orange Grapefruit Salad is full of fiber and other healthy nutrients. It is super doze of vitamin C. A bowl full of this salad is quite filling and is perfect as anytime snack or can be served as an appetizer. Plus, it is sweet enough to satisfy our sweet cravings without feeling guilty.  Continue reading Minty Grapefruit and Orange Salad

Quinoa Avocado Salad with Cranberry & Pomegranate in Lime Vinaigrette

This salad recipe is healthy eater’s dream. It is easy to make with available ingredients. It is high in protein, full of fibers, healthy fats and other important nutrients. I added dried cranberry & pomegranate to have juicy, sweet & sour taste to it. All these ingredients makes it a flavorful satisfying salad and equally light lunch. Make it a meal in itself by adding grilled cottage cheese steaks or herb rice to the platter or serve it alongside with main course.

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Serving: Prepare portion according to the course of the meal.

Require: Large mixing bowl

Ingredients:

I used 3 cups of cooked quinoa.

Other ingredients and it’s quantities are as per individual taste and availability. I used – avocado, finely chopped tomato, red green yellow bell pepper, fresh basil leaves, fresh mint leaves, dried cranberry & pomegranate.

Dressing: 2 tablespoons vinaigrette for 3 cups of quinoa or adjust as per taste. Make extra and store

Ingredients for vinaigrette:

  1. Lemon juice – 3 tablespoons
  2. Honey – 1 tablespoons
  3. Sugar – 1 teaspoon
  4. Olive oil – 1 tablespoon
  5. Paprika – 1 teaspoon or as per taste
  6. Pepper – 1/2 teaspoon
  7. Salt as per taste

Whisk all the ingredients together and store in refrigerator.

Method:

  1. Cook quinoa as per the instruction given on the box
  2. Mix all the ingredients softly in a large bowl. Keep it in refrigerator and toss vinaigrette just before serving. Garnish with mint leaves and pomegranate

Tips & Tricks:

  • Serve cold
  • Garnishing is important as it gives colorful appearance to the salad
  • Garnishing with finely chopped almonds gives crunchiness to the salad
  • You can use any available or choice of veggies; important is Vinaigrette. It should taste sweet & sour and little bit spicy
  • I have not mentioned quantities here since it totally depends on personal choice and availability
  • Add avocado only on the day you are serving salad since it looses it’s color and texture
  • But for avocado & vinaigrette, rest everything can be stored in the air tight container

 

 

 

 

Water Chestnut Corn & Green Onion Salad

This salad is for water chestnut lovers. It is tasty, healthy and clean way to eat them as they are stir fried in olive oil with onion and chilly flakes. I also added boiled sweet corn and garnish of peanuts with fresh mint leaves. My friend made this salad directly by mixing all the ingredients together, that means no cooking and still it was tasty and crunchy.

Water Chestnut Corn & Green Onion salad is easy to assemble and fast to prepare. But yes, it needs fresh ingredients and tender water chestnuts. You can enjoy it as a salad or as an appetizer. Continue reading Water Chestnut Corn & Green Onion Salad

Crispy Corn Bhel

Very simple and easy to make healthy appetizer. Bhel is a very popular street food in Mumbai. It is a mixture of puffed rice, onions, potatoes; topped with variety of chutneys. For Crispy Corn Bhel, I added corn kernels and few more readily available ingredients only to make it more crunchy and little different in taste. Although, ingredients here seems to be too many but practically all are cooked and we just need to assemble them before serving. Continue reading Crispy Corn Bhel