STRAWBERRY AND SPINACH SALAD

From : http://www.zeekhanakhazana.com/recipe/strawberry-and-spinach-salad

INGREDIENTS

• ½ cup parmesan cheese 

For dressing 

• ½ cup olive oil  
• 10 - 12 mint leaves
• 3 tbsp chopped onions 
• ½ tsp sugar 
• 1 tsp toasted poppy seeds 
• ½ tsp red chili powder 
• Salt  to taste 
• 2 lemon juice

For salad 

• 2 large strawberries 
• 15 - 20 spinach leaves
• 1 tsp sesame seeds 

For garnish

• 2 bread croutons
• 1 sesame seeds

METHOD

• To prepare dressing in a blender add olive oil, mint leaves, chopped onion, sugar, toasted poppy seeds, red chili powder, salt, lemon juice and blend it well and remove in a bowl. 
• Heat pan and make a strip of parmesan cheese on it. After it is cooked remove it from the pan and make a roll and place it on a plate. 
• To prepare salad
• Slice the strawberries in a bowl tear spinach leaves, add sesame seeds, prepared dressing and strawberry slices. 
• Fill the salad in the prepared roll of the parmesan cheese. 
• Decorate with bread croutons, drizzle the dressing and sesame seeds and serve.  

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PENNE AND RED BEAN SALAD

From : http://www.zeekhanakhazana.com/recipe/penne-and-red-bean-salad

INGREDIENTS

• 100 gms boiled penne pasta
• 200 gms baked beans
• 1 chopped red bell pepper
• 1 chopped yellow bell pepper
• 1 chopped green bell pepper
• 8-9 green olives
• 8-9 black olives
• 1 bunch lettuce leaves
• 3-4 sprigs chopped parsley
• Orange wedges
• Few walnuts

For dressing

• 2 tbsp mayonnaise
• 100 ml canned baked bean syrup
• 1 tsp mustard sauce
• 1 tsp ketchup

METHOD

• For the dressing, in a bowl combine canned bean syrup, parsley, tomato ketchup, mustard sauce, mayonnaise salt and black pepper powder and mix well. 
• To make the salad, tear the lettuce leaves in a bowl. 
• Add boiled penne pasta, baked beans, red, yellow, green bell peppers, green and black olives and mix well. 
• Now add the dressing mixture in the pasta mixture and mix well. 
• Serve in a plate and garnish with lettuce leaves, walnuts and orange wedges.

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Winter crunch salad

From : http://www.bbcgoodfood.com/recipes/1151/winter-crunch-salad
Ingredients

1 x 170g ready-to-bake garlic bread
2 heads of chicory
2 celery sticks, cut into thin diagonal slices
1 bunch of radishes, trimmed and quartered
50g shelled walnuts or pecans, toasted and roughly chopped
2 red-skinned eating apples, cored and cut into slim wedges
175g Stilton (or any leftover cheese)
4-5 tbsp ready-made honey and mustard dressing, to serve

Method

1. Preheat the oven and cook the garlic bread according to packet instructions.
2. While the bread is in the oven separate the chicory into leaves and toss in a large bowl with the celery, radishes, nuts and apples. Crumble the stilton in large chunks over the top.
3. To finish the salad, cut half the garlic bread into the marked slices. Cut the remainder into chunks and toss into the salad with as much dressing as you like. Serve with the remaining garlic bread on the side.

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Blue cheese, butternut & barley salad with maple walnuts

From : http://www.bbcgoodfood.com/recipes/blue-cheese-butternut-barley-salad-maple-walnuts

Ingredients

1 butternut squash, peeled and cut into large chunks, seeds reserved
2 red onions, each cut into quarters
3 garlic cloves, peeled and bashed
3½ tbsp extra-virgin olive oil
handful thyme sprigs, leaves stripped, plus extra to garnish
300g pearl barley
50g walnuts, roughly chopped
1½ tbsp maple syrup
1 tsp brown sugar
½ tsp chilli flakes
2 tsp balsamic vinegar
1 tsp Dijon mustard
100g baby spinach, shredded
140g blue cheese, thinly sliced

Method : 
1. Heat oven to 200C/180C fan/gas 6. Toss the squash, onions and garlic with 2 tbsp of the oil and some seasoning. Roast for 35-45 mins or until the vegetables crisp up in places – turning halfway through cooking and adding the thyme leaves. Remove from the oven and allow to cool, discarding the garlic. Cook the barley, following pack instructions, until al dente. Drain and cool.
2. Meanwhile, rinse the squash seeds, removing any flesh, and dry thoroughly. Put the walnuts and squash seeds in a frying pan and toast until golden brown. Add ½ tbsp oil, the maple syrup, sugar, chilli flakes and some salt. Let it bubble for a few mins, until the sugar has caramelised. Tip onto a tray, allow to cool, then bash into pieces. Make a dressing by mixing the balsamic, mustard, remaining oil and some seasoning.
3. Toss the squash and onions through the barley, followed by the spinach and dressing. Scatter over the cheese, nuts and some extra thyme sprigs to serve.

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SUMMER WHITE BEAN SALAD

From : circle-b-kitchen.squarespace
Serves 6 to 8

Ingredients

3  15-ounce cans cannellini beans, rinsed and drained
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 cup chopped sun dried tomatoes (optional)
a few minced red chilies (optional)
1/4 teaspoon freshly ground black pepper
3 scallions (green party only), finely sliced
Vinaigrette (recipe follows)

Directions

Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.

Slowly stir in just enough of the dressing to coat the beans. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days. 

Vinaigrette
yield Makes 1 cup 

1 tablespoon minced shallot or garlic 
1 teaspoon Dijon mustard 
1 teaspoon light-brown sugar 
3/4 teaspoon coarse salt 
1/4 teaspoon freshly ground black pepper 
1/4 teaspoon Worcestershire sauce 
2 1/2 tablespoons red-wine vinegar 
2 tablespoons fresh lemon juice 
3/4 cup extra-virgin olive oil 

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.

Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

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Greek Salad, by Franck Dieudonné

From : www.paltita.com/en/salad_001.html
serves 4
Ingredients:
1 Escarola lettuce 
1 Lolla rossa lettuce 
2 Tomatoes 
16 Black olives
1 Cucumber 
200 gr. of Feta cheese
1 Red onion 

Juice of one lemon 
Fresh or dry oregano
Salt and pepper
Paltita avocado oil to taste

Preparation:
Peel and cut the tomatoes in quarters, clean the lettuce, peel the cucumber and cut in thin slices. 
Cut the olives in half, peel the onion and cut in very thin slices, cut the cheese in cubes. 
Mix and season everyting with Paltita avocado oil, salt, black pepper, fresh lemon juice and oregano.

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Caprice Salad

From : www.paltita.com/en/salad_001.html
Serves 4
Ingredients:
8 Tomatoes
16 Fresh basil leaves
8 Small balls of fresh buffalo mozarella 
Salt, fresh pepper
Paltita avocado oil


Preparation:
Peel the tomatoes and cut them in slices.
In the center of a shallow dish place the mozzarella balls, spread the tomatoes slices around the cheese, add salt, pepper and the basil leaves.
Drizzle generously with avocado oil.

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Goat Cheese and Beet Salad

Chef Name : Not Available

Serves 2

Prep Time 15 min 
Ingredients
baby greens
1 beet
1 large carrot
2 ounces of goat cheese
1/4 C shelled chopped pistachios
Honey Vinaigrette -
1/2 C olive oil
1/4 C red wine vinegar
1 tbs lemon juice
1 1/2 tbs honey
salt and pepper

Instructions
Place baby greens on plates, top with thinly sliced raw beets (I like to chop mine into little matchsticks), carrot shavings, crumbled goat cheese and pistachios.
Shake all the salad dressing ingredients together in a jar and drizzle over salad - enjoy!

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Chickpea Salad with Fresh Ginger

From : theyummybits.com
Ingredients
2 cups canned chickpeas, rinsed and drained
1/2 cup cashews, lightly chopped
2 large carrots, finely grated
1 scallion, finely chopped
3/4 cup cilantro, chopped
1 clove garlic, minced
2 tablespoons ginger, minced
1 teaspoon cayenne
2 teaspoons paprkia
1 lemon, juiced
1/4 cup olive oil
salt and pepper as desired

Instructions
1.In a large bowl, combine all ingredients. Toss to combine.

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FRESH VIETNAMESE SALAD ROLLS

From : Theperfectpantry
Ingredients1 package rice vermicelli
1 package rice paper wrappers
1 cup shredded carrots
1 cup shredded cucumber (European seedless cukes work best)
1 cup shredded iceberg lettuce
Large handful of mint leaves
1/4 lb mung bean sprouts

Directions
Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible.
Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside.
Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrimp lengthwise through the center to make 2 flat halves. Leave mint leaves whole.
Spread a clean dish towel on the countertop in front of you. Fill a large shallow pan with hot tap water.
Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. Working quickly, take a small bit of rice vermicelli and place it in the bottom third of the round.
Top that with a small amount of lettuce, carrots, cuke, bean sprouts, 2 halves of shrimp and a couple of mint leaves.
Fold the bottom up over the filling. Fold the sides in, and roll to the top. Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many salad rolls as you wish.
They can be stored in the fridge covered with a damp cloth for up to an hour before serving.
Serve with Chinese peanut dressing.

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PENNE SALAD WITH EGGPLANT

From : Delish
Ingredients
8 tablespoon(s) olive oil
1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/2-inch cubes
1 1/4teaspoon(s) salt
2 cloves garlic, minced
3/4 pound(s) penne
1/2 cup(s) chopped fresh parsley
1/4 teaspoon(s) fresh-ground black pepper
2 tablespoon(s) lemon juice


Directions
1.In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add one third of the eggplant and 1/4 teaspoon of the salt and cook, stirring occasionally, until the eggplant is tender and brown, about 4 minutes. Remove the eggplant from the pan and put it in a large bowl. Cook the remaining eggplant in two batches, each using 2 tablespoons of the oil and 1/4 teaspoon of the salt. Add the garlic to the last batch of eggplant during the final minute of cooking.
2.Meanwhile, in a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain. Rinse with cold water and drain thoroughly. Transfer to the bowl with the eggplant.
3.Toss the pasta and eggplant with the remaining 2 tablespoons oil and 1/2 teaspoon salt, the parsley, pepper, and lemon juice.

4.Notes: Eggplant soaks up oil like a sponge; so it's best to cook this vegetable in a nonstick pan. That way, you can limit the amount of oil available for the eggplant to absorb without worrying about it sticking.

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MIX VEGIE PASTA SALAD

From : Indianfoodforever
Ingredients:1 chopped green pepper 1 chopped cucumber
8 oz grated parmesan cheese
16 oz grated mozzarella cheese
2 cans medium whole olives
1-2 cups mayonnaise
2 chopped celery sticks
1 chopped red pepper
16-24 oz ranch dressing
6 chopped tomatoes
Pinch of oregano
2 lbs cooked penne pasta
Salt and pepper to taste
Pinch of basil
1lb cooked frozen peas
2 bunches of chopped green onions

How to make mix vegie pasta salad:
Blend all ingredients into a large bowl, mix well, place into fridge to chill for about 30-40 minutes.
Remove from fridge, mix again, taste a sample, if needed add more ranch/mayonnaise.
Top with parmesan and return to fridge for an additional 20 minutes.

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WHOLE WHEAT SALAD WRAP

Ingredients
4 whole wheat tortillas
3/4 cup feta cheese, crumbled
8 cherry tomatoes, sliced in half
10 black olives, sliced
1/2 red onion, thinly sliced
1 cucumber, diced
2 Tbsp balsamic vinegar
1 Tbsp fresh parsley, chopped
1 clove garlic, minced
2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper

Method
In a medium bowl, combine all of the ingredients except for the tortillas. Keep aside for 10 mins.
Drain off liquid and divide salad mixture among the tortillas.
Fold bottom of tortilla partially over filling and then roll up.

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SMOKED KIDNEY BEAN SALAD

Chef's Name : Vicky Ratnani
Ingredients75 gm cooked kidney beans
1 stalk spring onions
1 each yellow and red bell peppers
1/2 cup cottage cheese
3-4 lychees
1 Green chilly
1 radish
2 tsp lemon juice
1/2 cup olive oil
10 gm pickled ginger
Salt & pepper to taste
A small bunch coriander leaves
1 tsp cumin seed
1/2 an orange, juice
A pinch of orange zest

Method
Slice the spring onions on the bias thinly, julienne the bell peppers, pickled ginger and radish.
Dice and saute the cottage cheese.
Dice the lychees, green chillies.
In a bowl mix all the ingredients except the salt, pepper , olive oil and lemon juice.
Mix the olive oil and lemon juice. Pour into the bowl.
Season to taste. Garnish with fresh coriander.

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PINEAPPLE RAITA

Chef's Name : Niru Gupta
Ingredients2 cups chopped pineapple
2 cups yogurt
2 tsp salt
1/4 tsp powdered black pepper
2 tsp roasted and powdered cumin seeds
1/4 tsp powdered red pepper
2 Tbsp chopped coriander leaves.

Method
Beat the yogurt till smooth.
Add the salt, black pepper, 1 tsp of the cumin seed powder, 1 tbsp coriander leaves and mix well.
Squeeze out the pineapple, in case there is excess liquid and add to the yogurt mixture.
Transfer on to a serving bowl and garnish with the rest of the cumin powder, red pepper and coriander leaves, and serve chilled.

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ORIENTAL DRAGON FRUIT SALAD

Chef : Vicky Ratnani
Ingredients10-12 leaves of romaine lettuce
1 dragon fruit (an Asian fruit)
1 orange
1 tomato, sliced

Dressing:
1 Tbsp sherry vinegar
1 Tbsp pistachio oil
1 tsp mustard
Salt and pepper


Method
Break the lettuce in smaller pieces and put in bowl.
Peel the outer leaves of the fruit and chop it into small pieces.
Add some orange slices.
Then add the tomato slices. Season with salt and pepper.

For the dressing:
Mix all dressing ingredients and pour over salad.

 

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GRAPEFRUIT PANEER SALAD

Chef's Name : Niru Gupta
Ingredients2 grapefruit-peeled into segments
1 cup paneer cut into 1/2 " cubes
2 spring onions - chopped
1 cup cabbage - grated, to make a border around the salad

For a Bitter-Sweet Grapefruit Dressing:
1/2 cup grapefruit juice
1 tsp oregano
1 1/2 tsp salt
1/2 tsp chilli powder
2 tsp artificial sweetener

Method
Mix the grapefruit segments, paneer and the white of the spring onion and leave to chill.
Mix the dressing ingredients and keep aside till ready to serve.
Just before serving, mix the dressing and place on to a serving dish, arranging cabbage around, garnished with the green of the onions.

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DUKE SALAD

Chef's Name : Chef Massimiliano Orlati
Ingredients300 gm rocket lettuce
2 Tbsp mushrooms - chopped
1 Tbsp grated parmesan cheese
1 Tbsp olive oil
Salt and pepper to taste
Juice of one lemon






Method
For the dressing:
Take a bowl and add mushrooms, half of the parmesan cheese, olive oil and lemon juice. Mix well.
Add the rocket leaves.
Garnish with parmesan cheese and serve.

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CUCUMBER, BLACK OLIVE AND MINT SALAD

Chef's Name : Vicky Ratnani
Ingredients3 medium cucumbers, peeled, seeded and cut in chunks
Sea salt to season (you can use normal salt too)
Juice of 1 lemon
Pinch of sugar
8-9 large Spanish olives
1 1/2 Tbsp olive oil
Cracked black pepper to season
Mint leaves for garnish
6-8 cherry tomatoes



Method
Put the chunks of cucumber in a bowl with sea salt, pinch of sugar and lime juice.
In a blender add the pitted black olives, olive oil and cracked black pepper.
Blend this into a nice puree.
Add halved cherry tomatoes to the cucumbers and mix with the black olive puree.
Garnish with mint and chopped olives.

 

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CHILLI BROCCOLI SALAD

Ingredients
1/2 kg blanched broccoli florets

For the Chilli Vinaigrette:
1 Tbsp lemon juice
1 Tbsp pomegranate juice
1/2 tsp castor sugar
1 tsp crushed yellow mustard seeds
1/4 tsp dried chilli flakes
 1 tsp chopped garlic
1 Tbsp oil
1 segmented orange


For the Curd Topping:
2 Tbsp hung curd
Grated rind of 1 orange
2 Tbsp orange juice
1 Tbsp vinegar
1 tsp tomato puree
1 tsp sugar, salt and pepper

Method
Whisk all Vinaigrette ingredients together.
Leave for 2 to 3 hours.
Combine curd topping with ingredients and season well.
Before serving, pour the Vinaigrette over the broccoli and top with curd dressing and orange segment.

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