Salad Recipes - Page 3
Raw Beetroot Salad Recipe
Ingredients
1. Grated beetroot (2c)
2. fresh grated coconut (2tbsp)
3. lime juice (1tsp)
4. salt (1/4tsp)
5. sugar (1/4tsp)
6. chopped coriander leaves (1tbsp)
For Seasoning:-
1. Mustard seeds (1/4tsp)
2. black pepper powder (1/4tsp)
3. oil (1tsp)
4. cumin seeds (1/4tsp)
5. green or red chilies (1 to 2 or to taste)
6. asafoetida (a pinch)
Method of preparation:-
1. Take a pan, heat oil in it. Fry cumin seeds and mustard in it. When they splutter then add chili pieces. Add asafoetida and black pepper powder in it. Take off the pan from heat and keep it to cool.
2. Take a salad bowl; add grated beet, lime juice, coconut, salt, coriander leaves and sugar in it. Mix all these ingredients and then add the cooled seasoning in it. Again mix it properly.
3. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator for about 30 minutes to cool.
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Grape Apple Salad Recipe
Ingredients
1. Red grapes, halved and seeded (1/2c)
2. water (1/4c)
3. unflavored gelatin (1tbsp)
4. chopped celery (1/4c)
5. apple juice (1/2c)
6. diced apple (1c)
Method of preparation:-
1. Take gelatin; soak it in water for about 5 minutes until it gets soften. Take a pan, place it over low heat. Heat gelatin in it by stirring until it gets dissolved.
2. Then add apple juice in it and keep it to cool until it gets thicken. Mix celery and fruits in it. Then pour this mixture into 3 cup moulds. Keep the moulds in refrigerator to chill. When it gets chilled then the salad is ready to serve.
Number of servings – 4
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Warm Mushroom Salad Recipe
Ingredients
1. Watercress (2bunches, washed and large stems removed)
2. freshly ground black pepper (1tsp)
3. lemon juice (1tbsp)
4. Red wine vinegar (1tbsp)
5. Dijon mustard (1tbsp)
6. chopped fresh thyme (1tsp)
7. crushed garlic (1clove)
8. yellow or orange bell pepper, cut into long thin strips (1)
9. red bell pepper, cut it into thin long strips (1)
10. extra virgin olive oil (5tbsp)
11. mixed mushrooms such as shitake, oyster, Portobello (1c)
12. sliced cremini mushrooms (3c)
Method of preparation:-
1. Take a large pan, place it over medium heat. Heat 2 tablespoon of olive oil in it. Add mushrooms in it and cook it for about 3 minutes. Then add bell pepper, thyme and garlic in it and cook it for about 1 minute.
2. Take a large serving dish, place the watercress in it in a layer. Take a bowl, add mustard, remaining olive oil, black pepper, lemon juice, vinegar in it and then mix all these well.
3. Now place the warm mushrooms on the top of watercress and then dust the dressing over it. Now the salad is ready to serve.
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Healthy Cucumber Salad Recipe
Ingredients
1. Chopped cucumber (2c)
2. fresh grated coconut (2 to 3 tbsp)
3. lime juice (1tsp)
4. sugar (1/4tsp)
5. salt (1/4tsp)
6. chopped coriander leaves (1tbsp)
For Seasoning:-
1. Curry leaves (4 to 5)
2. green or red chilies (to taste, slit in two)
3. cumin seeds (1/4tsp)
4. mustard seeds (1/4tsp)
5. oil (1tsp)
6. asafoetida (a pinch)
Method of preparation:-
1. Take a pan, heat oil in it. Add cumin seeds and mustard seeds in it. When they get splutter then add chili pieces in it. Add curry leaves and asofoetida in it. Now take off the pan from heat and keep it to cool.
2. Take a salad bowl, add cucumber, lime juice, coriander leaves, coconut, sugar and salt in it. Now pour the cooled seasoning in it and then mix it well. Salad is ready to serve. Serve hot immediately or keep it in the refrigerator for about 30 minutes to cool and then serve it.
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Healthy Cabbage Salad Recipe
Ingredients
1. Grated cabbage (2c)
2. lime juice (1tsp)
3. sugar (1/4tsp)
4. salt (1/4tsp)
5. chopped coriander leaves (1tbsp)
6. fresh grated coconut (2tbsp optional)
7. roasted powdered peanuts (2tbsp)
For Seasoning:-
1. Curry leaves (4 to 5)
2. green or red chili (1 or 2, slit in two)
3. cumin seeds (1/4tsp)
4. mustard seeds (1/4tsp)
5. oil (1tsp)
6. asafoetida (a pinch)
Method of preparation:-
1. Take a pan, heat oil in it and then fry cumin seeds and mustard seeds in it. When they get splutter then add chilies pieces. Add curry leaves and asofoetida in it.
2. Take off the pan from heat and keep it to cool. Take a salad bowl, add grated cabbage, coconut, lime juice, coriander leaves, peanut powder, sugar and salt in it and then mix it properly.
3. Now add the cooled seasoning in it and mix it again. Salad is ready. Serve it immediately or keep the bowl in the refrigerator to cool for about 30 minutes and then serve it.
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Black Bean and Chutney Rice Salad Recipe
Ingredients
1. Drained and rinsed black beans (1can)
2. fresh spinach leaves, packed and shredded (1 1/2c)
3. dried red lentils (1/2c)
4. uncooked basmati rice (3/4c)
5. water (2 3/4c)
6. ground cumin (1/2tsp)
7. chopped fresh cilantro (3tbsp)
8. sliced green onions (6)
9. whole kernel corns (1c)
10. chutney (1jar)
11. seeded and chopped red bell pepper (1large)
Method of preparation:-
1. Take a bowl of medium size; add beans, chutney, green onions, cumin, cilantro, corn and bell pepper in it. Mix all these ingredients properly.
2. Take a large saucepan, keep water to boil in it and mix rice and lentils in it. Turn down the heat and cook it for about 20 to 25 minutes until the water gets absorbed and lentils get cooked.
3. Now take off the pan from heat and then mix the black bean mixture in it. Put it in salad bowl, cover the bowl and keep it in the refrigerator until it gets chilled. Mix the shredded spinach in it before serving this salad.
Number of servings – 6
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Beef and Pasta Salad With Creamy Garlic Dressing Recipe
Ingredients
1. Dry rotini or cavateli pasta (1c)
2. cooked beef cut into thin strips (1 1/2c)
3. milk (1 to 2 tbsp)
4. salt (1/4tsp)
5. shredded carrot (1med.)
6. mayonnaise (1/2c)
7. white wine vinegar or white vinegar (2tsp)
8. dry mustard (1/4tsp)
9. crushed dried Italian seasoning (1/2tsp)
10. finely minced garlic (2cloves)
11. plain yogurt (1/2c)
12. sliced radishes (1/2c)
13. salad soya leaves (optional)
14. chopped red onion (1/2c)
15. Fresh green beans cut into 2 inch length (1c)
Method of preparation:-
1. Take pasta, cook it until it gets firm to bite. Drain the pasta and rinse it with cold water and drain it again. Take some salted boiling water and then cook green beans in it for about 20 to 25 minutes.
2. When the beans get cooked then drain them and rinse with cold water and again drain them. Take a large bowl, mix cooked beef, radishes, onion, carrot, green beans and pasta in it.
3. Take a small bowl, mix yogurt, garlic, vinegar and mayonnaise or salad dressing in it and then add the dry mustard, salt and Italian seasons in it.
4. Now pour this dressing over the pasta mixture. Mix it properly to coat. Cover the bowl, keep it in the refrigerator to chill. If needed add milk into the pasta mixture. Serve it on the salad savoy leaves.
Number of servings – 4
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Layered Tuna and Pasta Salad Recipe
Ingredients
1. Dry cavetelli or medium shell macroni (1 1/3c)
2. chopped seeded cucumber (1c)
3. Chunk white tuna, drained and broken into chunks (1can about 9 ½ ounce)
4. sliced ripe olives, drained (1can about 2 ½ ounce)
5. sliced green onion (2tbsp)
6. finely shredded cheddar or Monterey Jack cheese (1/2c)
7. sliced hard cooked egg (2)
8. frozen peas (1c)
9. chopped seeded tomato (1c)
10. shredded iceberg lettuce (4c)
Herb dressing:-
1. Dijon mustard (1tbsp)
2. fresh lemon juice (1tbsp)
3. snipped fresh chives (1tbsp)
4. chopped flat parsley (1/4c)
5. plain yogurt (1/3c)
6. mayonnaise or salad dressing (1/2c)
Take a bowl; mix all these ingredients to prepare dressing mixture.
Method of preparation:-
1. Take pasta, cook it in boiling water in a pan until it gets firm to bite. Take out the pasta from the water, rinse it in cold water and drain it again.
2. Take a glass salad bowl or a serving dish. Place the shredded lettuce in it. Then add the layer of cooked pasta, cucumber, tomato tuna, peas, olives and then add egg slices as a top layer.
3. Now spread the herb dressing on the top of the salad. Then sprinkle the cheese and the green onions. Cover the dish with plastic wrap. Keep it to chill for overnight. Lightly mix the layers of salad and then serve it.
Number of serving – 6
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Healthy Tomato Salad Recipe
Ingredients
1. Chopped tomato (2c)
2. chopped coriander leaves (1tbsp)
3. peanut powder (2tbsp)
4. sugar (1/4tsp)
5. fresh grated coconut (2 to 3tbsp)
6. salt (1/4tsp)
For seasoning:-
1. Curry leaves (4 to 5)
2. green or red chili (to taste)
3. cumin seeds (1/4tsp)
4. mustard seeds (1/4tsp)
5. oil (1tsp)
6. asafoetida (1/2tsp)
Method of preparation:-
1. Take a pan, heat oil in it. Add cumin seeds and mustard seeds in it and then fry them. When they stop crackling then add chili pieces in it. Add curry leaves and asafoetida in it. Now take off the pan from heat and then keep the seasoning to cool.
2. Take a salad bowl, add tomato, coriander leaves, peanut powder coconut, sugar, salt in it. Add the seasoning. Mix it well. Now the salad is ready to serve. Serve it immediately or keep it in the refrigerator to cool for about 30 minutes and then serve it.
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Cooked Beetroot Salad Recipe
Ingredients
1. Beet root (2 med. Size about 250gms)
2. chopped coriander leaves (1tbsp)
3. lime juice (1tsp)
4. sugar (1/4tsp)
5. fresh grated coconut (2tbsp)
6. salt (1/4tsp)
7. roasted and powdered peanuts (2tbsp)
For seasoning:-
1. Curry leaves (4 to 5)
2. green or red chili (1 to 2 or to taste)
3. cumin seeds (1/4tsp)
4. mustard seeds (1/4tsp)
5. oil (1tsp)
6. asafoetida (1/2tsp)
Method of preparation:-
1. Take beetroots, wash them and take out its stems. Take a pan, boil water in it. Add the beetroots in it and cook them for about 10 to 12 minutes or until they get cooked.
2. Take off the pan and keep it to cool. Now chop the cooked beetroots into small pieces or in long sticks. Heat the oil in a pan, add cumin seeds and mustard seeds in it and fry them and then add chili pieces.
3. Then add curry leaves, asafoetida, sugar, salt, beetroot, limejuice, coriander leaves, coconut and peanut powder. Mix all these ingredients properly. Now take off the pan from heat. Salad is ready to serve. Serve it hot or cool. Keep it in the refrigerator for about 30 minutes and then serve it.
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