Awesome Salad Recipes
With this ever growing fast life, we want everything instantly, even food! It gets extremely monotonous when we have to get in to our kitchens and cook the usual every day. Sometimes, we aren’t even in a position to get in to our kitchens after a long day at work. We are hungry and we cannot cook up a meal. So what do we do? Well, we have just come up with a variety of wholesome, awesome salads that are quick and easy to make. You can make a large portion of these salads and store in the refrigerator also!
COLD NOODLES SALAD
Ingredients:
1 cup chicken breasts (boiled and cut in to pieces)
1 cup noodles (boiled)
3 tbsp green onion
2 tbsp sesame seeds
1/2 cup walnuts
2 tsp light soya sauce
Some slightly burnt garlic pieces
For the Tahini sauce:
1/4th cup roasted sesame seeds
3 tbsp olive oil
1 tbsp sesame oil
3-4 cloves of garlic
2-3 cloves of ginger
1 tbsp vinegar
2 tsp soya sauce
1 tsp sugar
For Garnishing:
Parsley and coriander
Method:
For the sauce, blend the roasted sesame seeds and olive oil in to a fine paste. Now add the remaining ingredients and grind in to a fine paste.
Assembly:
In a large serving bowl, add the noodles, chicken, green onion and mix well. Add the walnuts and the burnt garlic. Add the sauce and mix again. Serve.
THAI PAPAYA SALAD
Ingredients:
1 cup raw papaya (grated/julienne)
½ cup carrots (grated/julienne)
½ cup French beans (grated/julienne)
½ cup cherry tomatoes
1 tbsp soya sauce
2 cloves garlic (finely chopped)
1 red chilly (finely chopped)
1 green chilly (finely chopped)
Method:
Mix all the ingredients in a salad bowl and serve.
IDLI SALAD
Ingredients:
7-10 idlis (cut in to wedges)
1 tsp red chili powder
Salt to taste
Oil for frying
For the salad:
½ cup spinach (julienne)
½ cup iceberg lettuce (torn)
½ cup red, yellow and green bell peppers (julienne)
½ cup dried prunes
½  cup olives
1/2 cup jalapeños
½ cup tomatoes (de-seeded)
Some mint leaves
For the dressing:
1 tsp black pepper
1 tsp mixed herbs
1 tsp soya sauce
2 tbsp olive oil
2 tbsp tofu
Method:
Fry the idlis in oil and cool. Add red chili powder, salt and mix well.
Assembly:
In a salad bowl, add all the vegetables. Crush in the idlis and add the tofu.
Pour the dressing over the salad and mix well. Serve.
CHILI CORN AND BEAN PASTA SALAD
Ingredients:
For the corn:
1 cup boiled corn
1 cup boiled rajma or baked beans
½ cup onions (finely chopped)
1 tbsp Red chili paste
1 tbsp butter
1 tbsp garlic (finely chopped)
½ cup onions (finely chopped)
Salt to taste
Some coriander and mint leaves
3-4 tbsp water
For the pasta:
1 cup boiled pasta
Some coriander leaves
2 tbsp olive oil
3 tbsp mayo sauce
2 tbsp sweet chilli sauce
Salt to taste
Some mint leaves
Method:
Heat butter in a pan. Add red chili paste, garlic, onions, salt, rajma (beans) and corn to it. Add little water and cook for two minutes. Add the mint and coriander.
Assembly:
In a salad bowl add mayo sauce, sweet chilli sauce, coriander, olive oil, salt and pasta. Mix well. Add the corn mixture and toss. Garnish with mint leaves and serve.
WARM SPINACH, CORN AND CHICKPEA SALAD
Ingredients:
4-5 cloves of garlic (roughly chopped)
6-7 raw spinach leaves
1 cup chickpeas
1 cup boiled corn
½ cup onions (finely chopped)
3-4 tbsp water
3 tbsp raisins
2 tbsp dry figs
1 tsp oregano
1 tsp thyme
1tsp rosemary
Salt to taste
½ cup vegetable stock
Method:
Heat some oil in a pan. Add the garlic and onions and sauté until translucent.
Add some water and cook.  Add the chickpeas, corn, prunes and raisins. Add salt, oregano, rosemary, thyme to the mixture. Add the vegetable stock and cook.
Assembly:
Place raw Spinach leaves on a plate and scoop the chickpea mixture on top.
Serve.
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