Fresh Carrot, Pea and Mint Salad Recipe

Fresh Carrot, Pea and Mint Salad Recipe

                                        
Ingredients:

For the salad:

4 large carrots, washed, trimmed and peeled (about 1 pound)
½ cup of fresh (shelled) or frozen peas (defrosted)
1 tablespoon fresh mint, torn or cut with scissors into small pieces
pea shoots for garnish, if you likeFor the Vinaigrette:
¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
1 lemon
3 sprigs mint
1 teaspoon honey (optional) if you like sweeter vinaigrette
salt and pepper to taste

Directions:

For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.

For the Vinaigrette:

Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.

Green Moong Sprout Salad Recipe

Green Moong Sprout Salad Recipe

Green Moong Sprout Salad is a healthy and easy to prepare recipe. Enriched with the goodness of green gram lentil and carrot, this healthy salad recipe is a must try for this summer. You can eat it as a snack or as a salad or light lunch. Your kids will definitely cherish this colorful, tangy and spicy recipe 
                                        
                                       
Ingredients

1. 30 gms green moong sprouts

2. 33 gms finely chopped carrots

3. 33 gms chopped cucumber

4. 33 gms chopped onion

5.  1 table spoon grated coconut

6. 1 teaspoon lemon juice

7. 1 teaspoon pepper powder

8. Salt according to taste

Method

Step 1:    Place pan on heat. Add sprouts and pour 1 teaspoon water. Stir it well

Step 2: Turn the gas off and leave sprouts in the pan

Step 3: Now add carrots, cucumbers, onions, coconut add stir

Step 4: Add lemon juice, pepper powder and salt. Mix well

Step 5: Enjoy the salad or you can store it in tiffin box for further use

Bean and Veggie Salad

Bean and Veggie Salad
Today, there are plenty of weight-loss strategies in market and they guarantee a quick weight loss. I too got carried away in one such weight loss diet and started to follow. After one day it became nearly impossible for me to stay on the diet and I gave up. The problem is they are too specific to what to eat and how much to eat and don't take into account of individual preferences and lifestyles and our likes and dislikes. More restriction on food made me craving for it. You won't believe only one day I tried the same night I got dreams only on food. Changing the eating habits overnight did not work for me so I gave up the next day, but now I planned to make small changes by taking lots of vegetables and fruits instead of one full meal and I am taking time to give up my bad food habits :-) hope I'll stick to this. Today's recipe is "Bean and Veggie Salad" with lots of vegetables and bean.

Ingredients:
Red Kidney Bean - 1/2 cup soaked for 6 hrs and boiled or use canned.
Roma Tomato - 1 chopped
Celery ribs - 2 sliced
Zucchini - 1 cup sliced
Green Onion - 1/2 cup sliced
Bell Pepper - 1/2 cup Chopped

Dressing:
Olive Oil - 2 tsp
Lime Juice - 1tsp
Sugar - 1 tsp
Salt to taste
Feta Cheese - 1 tsp

Method:
In a bowl combine all the ingredients. In a separate small bowl combine olive oil, lime juice, sugar and salt and mix until the sugar is dissolved. Pour over bean mixture and gently stir to coat. Add the feta cheese and toss and serve chilled.

Cherry Tomato and Corn Salad

Cherry Tomato and Corn Salad
After having trouble in sticking on to my weight loss diet, I choose salad way to a good health, this is more easier than other. Here is an another simple salad recipe with tomato and corn. It is a impressive salad(just b'coz I made) with great colors and it looks absolutely fantastic. Trust me this is really good, we ate the entire bowl in one sitting. One good thing about salad is you can add anything you wish and make it accordingly to your taste. Here is the recipe of what I made...

Ingredients
Cherry Tomato - 1 cup
Corn - 11 oz can
Celery - 2 ribs chopped
Red Onion - 1/2 cup chopped
Dressing
Lime juice - 1 tsp
Sugar - 1/2 tsp
Salt and pepper as per taste
Cilantro Chopped - 2 tsp


Method
In a large bowl, combine the corn, tomatoes, onion and bell peppers. In a small bowl combine lime juice, sugar, salt, pepper and cilantro. Pour this on corn mixture and toss to coat. Serve chilled.

Asian Green Beans Salad

Asian Green Beans Salad
I was bored of having the same cold salad everyday so tried this different warm green beans salad and surprisingly it was tasty. Adding the ginger and garlic gave more flavour and finally adding the soy sauce gave the asian touch and tasted to the best. It is a must try salad.

Ingredients
Green Beans - 1/2 lb trimmed
Garlic - 4 cloves minced
Ginger mined - 1 tsp
Chili Garlic sauce - 1/2 tsp (can substitute with chili flakes)
Soy Sauce - 1 tsp (I used low sodium)
Oil - 1tsp

Method
Microwave the beans in high temperature for 3 to 4 mins.Heat oil in a non-stick skillet and add the garlic, ginger and saute for few mins and add the chili garlic sauce and add the cooked beans and mix. Now add the soy sauce and toss until the soy sauce is well coated and serve warm.

BLACK BEAN AND CORN SALAD

BLACK BEAN AND CORN SALAD

Makes 4 main or 6 side servings

3 cups cooked black beans, drained
3 ears of sweet corn, blanched, kernels cut from the cob (or 3 cups frozen)
1/4 medium red onion, diced
1 serrano pepper, diced
1/4 cup fresh cilantro, roughly chopped
1 tsp dried oregano
Juice from 2 limes
3 Tbsp olive oil
salt to taste

Combine the beans, corn, onion and serrano pepper in a large bowl and mix together.

Add the lime juice and olive oil and mix well. Add the oregano and cilantro and mix once more. Season to taste with salt.

If possible, let the salad stand for a few hours before serving so the flavors can combine. Serve at room temperature for the best flavor.

Cucumber Carrot Salad

Cucumber Carrot Salad

Simple healthy salad to cool you up, great for lunch box, travel and parties.

Ingredients-1

1 no          English seedless cucumber (6″)
1 no          Carrot
1 no          Onion (red)
½ cup       Chickpeas (fully cooked)
3 stks       Coriander leaves
½ tsp        Red wine garlic vinaigrette
2 tsp         Olive oil
¼ tsp        Salt
¼ tsp        Ground black pepper


Instructions

Soak (1/4 cup) dry chickpeas overnight, wash, drain and pressure cook with 1 cup of water. Drain the liquid and seaparte the cooked peas. Combine olive oil, red wine vinaigrette, salt and pepper. Whisk to blend well and keep aside. In a large bowl, combine diced cucumbers, diced carrots, diced onion, cooked chickpeas and coriander leaves. Slowly add the vinaigrette dressing and toss the salad for couple of times. Serve at room temperature on a warm toasted bread or as a side.

Notes

Serve at room temerature or refridgerate for 1 hour.
Use a tsp of lemon juice + pinch of sugar,  if you cannot fine red wine vinaigrette.
Yield: Serves 2 approx.