From the Salad Bar

 Winter is almost here and the temperature is gradually dropping down. I love this season since we get a variety of very fresh vegetables and fruits here. Veggies like carrot sport their actual pink -red color, instead of the orange-red color found during the rest of the year.Preserving fruits and veggies is also easier during this season. I stock on veggies and fruits for the whole week in this season without bothering about them rotting.

These are few simple salad recipes I usually make. These are some contemporary mix-n-match type of salads, made with the available ingredients, not the typical Koshimbir or Raita type salads usually cooked in Indian households. They can be eaten by themselves without any accompaniments as a light lunch or dinner. I enjoy making and eating salads with the variety of colourful veggies and fruits available now. Most of the days I carry them for lunch. Relatively easy to make, Salads provide a lot of scope for innovation and imagination. Right from the ingredients, dressing to the presentation there is a lot of room to showcase your culinary talent.

These Salads are nutritional powerhouses – low on calories and high on nutrients.A few simple things to remember while making salads:Wash the veggies / fruits thoroughly before peeling/cutting/shredding them. Do not wash after peeling or cutting. Go easy with the dressing. Savor the natural taste of the veggies.

Veggie Salad

From the Salad Bar

Print Recipe

From the Salad Bar Print Recipe

Ingredients

• xbd cup Moong bean Sprouts
• xbd cup carrots peeled and grated
• xbd cup cucumbers tomatoes green bell pepper peeled and dicedxbd cup choppedxbc cup finely chopped
• 1 tbsp coriander fresh green finely chopped

For the dressing

• 2 tsp lime juice
• xbd tsp white pepper black/ powder
• . salt salt Black or Plain as per taste
• xbd can lime juice salt Mix all the ingredients together. Just before serving add the and . If the weather is warm you chill the salad for an hour or eat it straight away.
• . can veggies Quantities for the vary as per availability and choice
• Corn Fruity- Salad
• xbc cup sweet corn kernels
• xbc cup beetroot grated
• xbc cup pomegranate seeds fresh
• xbc cup Pineapple fresh chopped
• xbd cup carrots peeled and grated
• xbd cup cucumbers peeled and diced
• xbd cup tomatoes chopped (optional)
• xbc cup green bell pepper finely chopped
• 2 tbsp moong dal water yellow split soaked in for 1 hr
• 3 - 4 tbsp lettuce leaves coriander torn into pieces1 fresh green finely chopped
• 2 tsp Orange juice Mosambi (Sweet lime)/
• xbd tsp white pepper black/ powder
• Salt as per taste
• Sweet lime orange juice salt Toss all the ingredients in a large bowl. Just before serving add the juice or and .
• High Protein Salad
• xbc cup sweet corn kernels
• xbc cup pomegranate seeds fresh
• xbd cup Moong bean Sprouts

Servings:

Instructions

1. 2-3 Salad leaves torn into pieces
2. xbd onion cut into thin slices
3. 2-3 lettuce leaves torn into pieces
4. 4-5 seedless Dates chopped

For the dressing

1. Salt as per taste
2. 1tsp Chaat masala
3. Toss all the ingredients in a large bowl. Just before serving add the Chaat masala and adjust the salt. Remember that Chaat masala too has some amount of salt so adjust accordingly.

   
4. Crunchy Pepper Salad
5. 1 Red bell pepper chopped
6. 1 yellow pepper chopped
7. 1 green pepper chopped
8. 2 cucumbers peeled and diced
9. Salt as per taste
10. 1tsp Chaat masala
11. 2 tsp lime juice
12. Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt.
13. All the above salad ingredients can be mixed and matched as per your tatse!
14. Enjoy these light and healthy salads! If you have any more ideas for quick and easy salads I would appreciate if you can share them here.