SOUTHWESTERN CHOPPED SALAD WITH CILANTRO DRESSING

Ingredients

Large head of romaine

15 oz. can black beans, rinsed and drained

1 large orange bell pepper

1 pint cherry tomatoes

5 green onions

Creamy Cilantro-Lime Dressing* or other dressing of choice

Directions

Finely chop romaine, bell pepper, tomatoes, and green onions. 

Place all ingredients in a large bowl and mix to combine.

Toss with desired dressing.

Creamy Cilantro-Lime Dressing

Ingredients

1 cup loosely packed cilantro, stems removed and roughly chopped

1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)

2 Tbsp. fresh lime juice (about 1/2 lime)

1-2 garlic cloves

1/4 cup olive oil

1 1/2 tsp. white vinegar

1/8 tsp. salt

Directions

Puree all ingredients in a blender or food processor until smooth.

Taste and adjust seasonings if necessary.

LETTUCE SALAD WITH CILANTRO DRESSING

Ingredients

1 Large head of Romaine Lettuce

1 can black beans, rinsed and drained

1 large orange or red bell pepper

1 large tomato chopped or 10 cherry tomatoes

1 avocado cut into cubes

For the dressing

1 cup loosely packed cilantro

1/2 avocado or 1/2 cup plain yogurt or Greek yogurt

2 tbsp lemon juice

2 garlic cloves

 1/4 cup olive oil

1 tsp vinegar

salt as per taste

Directions

Make the dressing -puree ingredients in blender until smooth. Taste and adjust the seasoning if necessary,

Finelychopp Romaince, tomatoes and bell pepper.

Place all ingredients in a large bowl and stir to combine,

Toss with dressing.

PURPLE CABBAGE SALAD

Ingredients

I small purple cabbage grated 

2 spring onions finely chopped

1small piece of carrot grated

1tbsp sunflower seeds

Dressing

2 tbsp olive oil

1 tsp Balsamic vinegar

Salt as per taste

1/2 tsp pepper

Method

Whisk all the dressing ingredients in a bowl and set aside.

Place grated  cabbage , grated carrot and chopped spring onions in a big bowl.

Pour dressing over the veggies and toss well to coat. Add sunflower seeds and stir well.
Season to taste (the salad may need more salt at this point). 

Let stand at room temperature for about 30 minutes, toss before serving and enjoy.

MOROCCON COUSCOUS

Ingredient

400 gm tofu , cut into 3/4 inch cubes
1 cup cooked or can chickpeas
1tbsp paprika
1 tsp cumin powder

1tsp coriander powder

1 cup couscous

1 clove garlic chopped

1 cup cherry tomatoes halved

2 tbsp lemon juiced 

2 tbsp lemon juice
3 tbsp parsley
salt n pepper to taste

1/4 cup  crumbled feta cheese

2tbsp olive oil

Method

In an bowl add chickpea, tofu, 1 tbsp oil, paprika, cumin, coriander, to coat. Set aside. 

Place couscous in a large bowl,pour 2 cups boiling water over  it  and add garlic, stir to combine. Cover and let stand for 5 mins. Uncover and fluff with fork, stir in tomatoes . 

In a selected bowl whisk 1 tsp oil, lemon juice ,parsley ,salt and pepper. (I don't like parsley so I added coriander leaves)
Add couscous and toss to combine.

Heat a nonstick pan and add chickpea and tofu mixture and cook until browned and crisp about 3 mins, serve over couscous .
Sprinkle feta cheese on top of it.

QUINOA SALAD WITH BLACK BEANS

Ingredients

1 1/2 cups Quinoa cooked
1/2 cup cooked black beans, rinsed if canned 

1 tomato chopped 

1/4 cup finely chopped coriander leaves

Salt as per taste

Pepper as per taste
For dressing
2 limes , or to taste
1 tsp salt
2 tsp cumin powder

1/2tsp pepper flakes

1/4 cup olive oil
  

Method

Cook quinoa as per instructions ( you can check the cooking method in this blog) 

In a big bowl toss cooked quinoa, black beans , tomatoes. 
Make dressing:
In a small bowl whisk together lime juice, salt, and cumin , pepper flakes and add oil in a stream, whisking.
Drizzle dressing over salad and toss well with salt and pepper to taste.
Salad may be made 1 day ahead and chilled, covered.
Bring salad to room temperature before serving.

EGG SALAD

Ingredients

1/2 cup romaine lettuce , torn into pieces

1 boiled egg, sliced 

3 radishes sliced finely

1 tsp Sunflower seeds

1 Avocado chopped

For Dressing

2 tsp Dijon mustard

1 tsp balsamic vinegar

Salt as per taste

1 tbsp olive oil

1 tsp lemon juice 

1/2tsp black pepper

Method

Mix all the dressing ingredients in a bowl except olive oil.
While whisking constantly, add the olive oil to the vinegar mix in a steady stream until you have a smooth emulsion.

Take a large bowl , add torn lettuce, radish slices, sunflower seeds and Avocado pieces.

Gently toss a generous portion of the dressing with the above until they are coated.  Taste to see if you like the amount of dressing, and adjust, if necessary.  
Next, arrange the sliced eggs on top of the salad. 

EGG SALAD WRAP

Ingredients

4 eggs
4 cup chopped romaine lettuce
3/4 cup chopped cucumber
3 radishes thinly sliced
1 green onion finely chopped
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
4 large whole wheat tortillas
4 slice cheddar cheese

Method

In a saucepam cover eggs with 1 inch water. Bring it to a boil, remove from heat .
Cover and let it stand for 12 mins.
Drain eggs and run in cold water until cool. Peel and slice.
In a bowl , whisk oil, vinegar, mustard.  Add lettuce, cucumber, radishes and green onions.
Place 1 slice cheddar cheese on centre of each tortilla, top it with egg slices and place lettuce mixture on top, roll it up in plastic wrap or foil.

TOMATO AND CHICKPEA SALAD

This salad is a great make ahead lunch. If you don't like the texture of refrigerated tomatoes , set them aside until you're ready to eat.This mixture makes an ideal filling for a pita or wrap.

Ingredients

1 cup boiled chickpeas 
3/4 cup cucumber diced
3/4 cup carrot diced
1 green onion finely chopped
3 tbsp red wine vinegar
1 clove garlic finely chopped
3 tbsp olive oil
1/4 tsp pepper powder
1/4 cup crumbled feta cheese
2 tomatoes chopped

Method

In a bowl, whisk vinegar, oil, garlic and pepper.
Add chickpeas, carrot, cucumber, green onion and feta cheese, stir to combine.
Divide in 2 air tight containers. Refrigerate for up to 24 hours.
Let it stand at room temperature for 15 minutes before eating . Then add chopped tomatoes.

BABY POTATO N BABY SPINACH SALAD

Ingredients

1/2kg baby potatoes boiled
1 cup baby spinach

Dressing

2 tbsp sour cream
1tsp Dijon mustard
1tsp horseradish
1 Thai red chilli optional

Method

Combine the warm potatoes n spinach together.
In a small bowl add all the dressing ingredients and mix well.
Pour the dressing on the potato n spinach and mix well until the dressing gets coated on it.
Enjoy this delicious salad.
I have not peeled potatoes because the skin provides fibre  and potassium .

MOONG SPROUT SALAD

Ingredients

1 cup mung sprouts
1 green onion chopped
1 small tomato chopped
1/2 red or yellow pepper chopped
1 small cucumber peeled and chopped
1 small potato boiled and chop into small pieces
1-2 green chilli finely chopped
1/2 cup cilantro
juice of 1/2 lemon
1/2 ts salt
1 tsp chaat masala
1/2 tsp oil

Method
Combine all the above ingredient's and mix well.
Serve as a  salad or stuff inside a pita with chopped avocado for quick lunch .

ANTIOXIDANT SLAW

Ingredients
1 bowl lettuce leaf shredded
1 bowl baby spinach
1 red pepper sliced thinly
1 yellow pepper sliced thinly
1 cup red cabbage shredded
1 carrot grated
onion sliced thinly
Dressing
2 tbsp olive oil
2 tbsp balsamic vinegar
1/4 tsp mustard sauce
salt as per taste
pepper as per taste
Method
Take a large bowl mix all under ingredients and pour the dressing over it.

ZUCCHINI AND CARROT SALAD

Ingredients

2 cup thinly sliced zucchini
2 cups thinly sliced carrot
1/4 cup onion sliced
2 tbsp olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/4 tsp sugar
2 tbsp mint leaves
1/4 cup chopped parsley leaves
1/4 tsp salt
1/4 tsp pepper

Method
Combine olive oil, lemon juice, dijon, and sugar in a bowl, stir well with a whisk.
Add carrot, zucchini, onions. (use a mandoline )
Add mint , parsley, salt and pepper.
Toss well.

CABBAGE AND CARROT SLAW

Ingredients
1 carrot finely shredded
300 gm cabbage finely shredded

Dressing
3 tbsp rice vinegar
1 tbsp sugar
salt
pepper
3 tbsp sour cream
1 tbsp horseradish
Combine all the dressing ingredients and pour over cabbage and carrot.
Enjoy the slaw.

Rainbow Veggie Salad
1 tbsp olive oil
1 tbsp vinegar or cider vinegar
1/2 tsp honey
salt as per taste
pepper as taste
1 cup sliced red cabbage
1/2 cup grated carrot
1/2 cup thinly sliced cucumber
1/2 cup boiled broccoli florets
2 tbsp roasted sunflower seeds
In a bowl stir oil, vinegar, honey, salt n pepper.
Add cabbage, carrot, broccoli, cucumber and sunflower seeds . Let it stand for 20 mins.


Chickpea Salad with Lemon Yogurt Dressing
1/4 cup yogurt
2 tbsp lemon juice
salt
pepper
1 cup boiled chickpeas
1 tomato finely chopped
3 tbsp red onion finely chopped
3 tbs mint finely chopped
1 tbs parsley
In a bowl stir yogurt, lemon juice, salt n pepper.
Stir in chickpeas , tomatoes, onion, mint n parsley. Enjoy the Salad.

SALAD

Greens Salad

Balsamic vinegraitte - 1 tb balsamic vinegar, 1/3 cup olive oil, 2 tb sugar, 1 ts mustard, 1 garlic. mix all for vinegraitte
greens like spinach, aragula, lettuce., avacado, 1 ts pista.
greens like spicah , aagula, lettuce, 1 green apple, walnut.
greens with strawberry, almond.

 

Spinach Salad

1-2 cup spinach
1 egg
1/4 cup onion
1 avacado
strawberry or grape or pear
Vinegraitte - 1/3 cup olive oil, 2 tbs balsamic vinegar, 2 crushed garlic, 1 tb mustard, salt n pepper.

Red Cabbage and warm spinach Salad

1/2 cup grated red cabbage
2 cup spinach
Vinegraitte - 1 garlic, 1/2 ts mustard, 1/2 ts honey, 1 1/2 tn balsamic vinegar, 1/3 cup olive oil, salt n pepper.
heat a pan, add oil , add red cabbage and cook till tender. after its done add spinach, till wilt. Take a bowl mix cabbage n spinach with the dressing.

 

 

Beet and Carrot Salad

1 Beetroot

2 small carrots

1 tsp cumin

1  tb vinegar

1 ts ginger

1 tb olive oil

Heat a pan roast cumin  , put in mixer alongwith ginger, grind it.  Then add olive oil and vinegar in it .

Boil beets and carrots till done .take a bowl , add carrots n beets , pour the above dressing on it. Add lettuce leaf.