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Easy Salad recipes

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When you think salads, do you think boring and unappetizing! Well, its time that your salads took a makeover. Make interesting, healthy and appealing salads at home. Learn some easy salad recipes. Whip up easy salads for an impromptu get-together. Learn simple salad decorating tips.


Have your salad along with your meal, before your meal or even make a meal of it! Any which way, salads are packed with health and goodness. With some simple and easy-to-make salad recipes, you can serve interesting salads, with a variety of dressings and ingredients.


Salad decorating tips


Add color to your salad to make it eye-catching. Opt for bright greens, vivid reds and yellows and plenty of white too! Serve your salad in an attractive bowl or wooden cutlery. You can even scoop out a big watermelon or fruit to present your salad. Use vegetables, fruits, nuts, meat, beans and dairy judiciously to come up with a delectable nutritious offering.


  • Wash greens thoroughly and chill till needed.

  • Fruits like apples, bananas and pears tend to darken on slicing. Use lemon juice to prevent them from blackening.

  • Combine various textures - delicate fruits, soft beans, crunchy vegetables, fibrous greens, crumbled tofu, crisp nuts and smooth yogurt.

  • Ensure that your salad dressing is not too high on calories, salt or flavor. It must be subtle and add punch to the salad, not overpower it.

  • Pack in some protein with your salad. Add hard-boiled eggs, chickpeas or lentils.

  • Citrus fruits would provide not just flavor but also plenty of vitamins and antioxidants.

  • Chill the salad plates to keep the salad crisp for longer.

  • Adding pasta can give your salad an unusual twist.

Bean Salad recipe

Olive oil 1/3 cup
Red Wine Vinegar 2 tablespoons
Garlic 2 cloves
Red onion 1/2 cup
Dried Tarragon 1 teaspoon
Ground nutmeg 1/8 teaspoon
Parsley 1/4 cup
Red Onion 1/2 cup.
Tomatoes 4
Pepper 1 teaspoon
Salt to taste.
  • Pick a suitable jar with a lid to put certain ingredients and to shake them well.

  • Use the jar to prepare the Vinaigrette by combining olive oil, vinegar, and garlic duly crushed or minced.

  • Take a bowl or a plastic container.

  • Transfer boiled beans and pour on the vinaigrette.

  • Chop red onions and stir it into the mixture.

  • Add parsley and stir well.

  • Season with salt and pepper.

  • Refrigerate or simply keep aside for 1 hour so that the vinaigrette blends with the beans.

  • Just before serving, place lettuce leaves on plates and surround with tomato slices.

Alternatives:You can substitute tarragon with Chervil, dash fennel seed or dash aniseed. Instead of beans, opt for garbanzo, red kidney beans or black-eyed peas.


Mixed Vegetable Salad

Red onion 1 cup
Cucumber 2 cups
Carrots 1/2 cup
Tomatoes 1/2 cup
Chopped coriander 1 teaspoon
Sugar 2 tablespoon
Vinegar 1/3 cup
Salt to taste.
  • Wash the cucumbers, cut into medium-size cubes.
  • Cut onions into tiny pieces.
  • Grate or cut carrots.
  • Chop tomatoes into tiny pieces.
  • Mix vinegar, sugar and salt together.
  • Heat over medium heat.
  • Check if sugar and salt are dissolved.
  • Wait till the sauce thickens.
  • Remove from the heat and allow it to cool.
  • Take a wide bottomed container.
  • Transfer onion, tomatoes, cucumber and carrot.
  • Just before serving, pour the sauce over the vegetables.
  • Sprinkle chopped coriander over it.

Alternatives: Try adding cut beet root or shredded beetroot and green capsicum. Substitute vinegar with lemon juice but skip heating.


Sprouted green gram salad

Sprouted green gram 1 cup
White onion i/2 cup
Cucumber 1/2 cup
Green capsicum 1/2 cup
Tomato 1/2 cup
Coriander leaves 2 tablespoons
Salt
Pepper powder 2 teaspoons.
Lime juice few drops.
  • Cut onion, cucumber and green capsicum into desired shape of even size.
  • Scoop out seeds from tomato and cut into tiny pieces.
  • Transfer these into a wide bottomed container.
  • Add sprouted green gram.
  • Add salt, pepper powder and few drops of lime juice.
  • Serve after 15 minutes.

Grated carrot salad

Grated carrot 2 cups
Tomatoes ½ cup
Green chilli 2 nos
Coriander leaves 2 teaspoons
Lemon juice 10 drops
  • Take a bowl; put grated carrot, finely cut tomato and chili pieces.
  • Add lemon juice and stir well. Keep aside for 15 minutes.
  • Just before serving add coriander leaves.

Strawberry, pineapple, spinach salad

Fresh strawberry 15 nos.
Pineapple (cubed) 100 grams.
Fresh spinach 1 bunch
Almonds 10 nos.
Vinegar 1/2 tablespoon
Honey 1/2 tablespoon
Sugar 1/2 teaspoon
  • Slice strawberries and almonds. Chop spinach.
  • Take a bowl and transfer strawberries, pineapple, spinach and almonds.
  • Take a jar with lid. Put vinegar, honey and sugar and shake well.
  • Before serving, sprinkle the mixture over salad. Toss and then serve.

Potato Salad

Potatoes (medium size) 4 nos.
Fresh yogurt (non-fat) 3/4 cup
Lemon juice 4 tablespoon.
Tomato 1 no.
Red or white onion 1 cup.
Coriander leaves or green celery 3 tablespoon.
Mint leaves 1 tablespoon.
Indian spice powder 1 tablespoon.
  • Make Indian spice powder and store in an airtight container.

  • Cut onions into small pieces.

  • Remove seeds from tomatoes. Cut into small pieces.

  • Cut coriander or cilantro.

  • Scrub potatoes. Dice and cook in hot water until tender for 5-10 minutes.

  • Drain the water from potatoes and keep aside in a colander.

  • Add a tablespoon of spice mix in a cup of yogurt.

  • Add the lemon juice to this mixture.

  • Pour the mixture over the potatoes and let it cool.

  • Before serving add onions, tomatoes, coriander or celery.

  • Add salt and pepper powder.

  • Correct the seasoning if required by adding salt, lemon juice, and Indian spice powder.

  • Transfer salad to serving bowl.

  • In the center make space and add few spoons of yogurt.

  • Sprinkle coriander or cilantro and serve.


Indian spice powder

Cumin seeds 2 tablespoons
Coriander seeds 2 tablespoons
Cardamom seeds 2 tablespoons
Black peppercorns 2 tablespoons
Cinnamon stick (3 inch) 1 stick
Whole cloves 1 teaspoon
Grated nutmeg 1 teaspoon.
Saffron 1/2 teaspoon (optional)
  • Take a heavy skillet and heat over medium-high heat
  • Put cumin, coriander, cardamom, peppercorns, cinnamon, and cloves
  • Toast the spices. Stir occasionally. Let it turn several shades darker.
  • Continue till a sweet smoky aroma arises.
  • Transfer contents to a separate plate and let it cool completely.
  • Make a powder. Use coffee grinder or a spice mill.
  • Stir in the nutmeg and saffron.
  • Store in an airtight container in a cool, dry place.
  • Use within 3 months.

White radish salad

White radish (medium size) 4 nos.
Cooking apples 2 nos.
Spring onions 3 nos.
Lemon juice 2 teaspoons.
Soy sauce 1 tablespoon
Tomato sauce 1 tablespoon
Sugar 2 teaspoons.
Salt
Vinegar 2 tablespoons
  • Peel radishes. Clean and cut into round or straight, long strips.
  • Peel apples. Clean and cut into the same length and shape as that of radishes.
  • Slice spring onions including the white and green portions.
  • Take a wide bowl and put apples and spring onions.
  • Add soy sauce, tomato sauce, salad oil, vinegar, sugar and salt.
  • Toss it.
  • Garnish with few sprigs of mint.
  • Refrigerate for 15 minutes and then serve.
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Easy Salad recipes