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

½  cup Moong bean Sprouts

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced ½ cup tomatoes chopped¼ cup green bell pepper finely chopped

1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp lime juice

½ tsp black/white pepper powder

Black salt or Plain salt as per taste.

Mix all the ingredients together. Just before serving add the lime juice and salt. If the weather is warm you can chill the salad for ½ an hour or eat it straight away.

Quantities for the veggies can vary as per availability and choice.

Fruity-Corn Salad

¼ cup sweet corn kernels

¼ cup beetroot grated 

¼ cup fresh pomegranate seeds

¼ cup fresh Pineapple chopped

½ cup peeled and grated carrots

½ cup cucumbers peeled and diced

½ cup tomatoes chopped (optional)

¼ cup green bell pepper finely chopped

2 tbsp yellow split moong dal soaked in water for 1 hr

3-4 lettuce leaves torn into pieces1 tbsp fresh green coriander finely chopped

For the dressing

2 tsp Mosambi (Sweet lime)/ Orange juice

½ tsp black/white pepper powder

Salt as per taste 

Toss all the ingredients in a large bowl. Just before serving add the Sweet lime juice or orange juice and salt.

High Protein Salad

¼ cup sweet corn kernels

¼ cup fresh pomegranate seeds

½ cup Moong bean Sprouts

2-3 Salad leaves torn into pieces

½ onion cut into thin slices

2-3 lettuce leaves torn into pieces

4-5 seedless Dates chopped

For the dressing

Salt as per taste

1tsp Chaat masala 

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.  

 

Crunchy Pepper Salad

1 Red bell pepper chopped

1 yellow pepper chopped

1 green pepper chopped

2 cucumbers peeled and diced

For the dressing

Salt as per taste

1tsp Chaat masala

2 tsp lime juice 

Toss all the ingredients in a large bowl. Just before serving add the lime juice, Chaat masala and adjust the salt. 

All the above salad ingredients can be mixed and matched as per your tatse!

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.