Instant Indian Salad

By : Vru

Serving: 2-3 persons
Time: 10 minutes

Ingredients

• Tomatoes - 2 nos. finely chopped
• Onion - 1 big, finely chopped
• Cucumber – 1Medium size grated
• Carrot- ½ Well grated (Optional)
• Beetroot – ½ grated (optional)
• Coriander leaves – 2 tbsp. finely chopped
• Green chillies - 2 nos. - lengthwise split into halves
• Peanut Powder - 2 tbsp
• Sugar – ½  tsp (optional)
• Salt- To taste
• Curd – 3-4 Tbsp.

*To make peanut powder:

Take one bowl of peanuts and roast them on a pan for around 10 minutes. Keep on stirring.Let it cool down  and then blend it into blender for 3-5 seconds. We don’t want smooth texture of powder.

*Method:

In a bowl, mix tomatoes, onions, grated cucumber, chillies and curd. Add sugar and peanut powder. Mix it well. On the last moment before serving add salt to taste. Garnish with coriander.

Cucumber releases water after adding salt hence, salt to add on last moment.

It goes well with Paratha, Rice, Rozeto, or just like that.

Source : http://www.vegfriend.com/profiles/blogs/instant-indian-salad

Smothered Green Salad

Ingredients:

• 1 jar of your favorite tomato sauce (I like Trader Joe’s organic low sodium marinara)
• 3-4 medium or 2-3 large Portobello mushrooms
• 1 bag of organic spring greens
• Good balsamic vinegar
• Olive oil
• 1 clove fresh garlic
• Salt and pepper
• Italian herb combo (usually has oregano, rosemary and parsley)
• Vegan mozzarella cheese (optional)

Directions:

• Clean the portabellas – remove the stems and black gills. Use a soft mushroom brush to clean the tops (or wipe with a dry paper towel).
• In a medium sized baking dish, coat with nonstick spray and then spoon a third of the sauce over the bottom.
• Place the cleaned mushrooms in the dish gill side up and close together.
• Spoon the remaining sauce into the mushrooms, coating the edges and sides as you fill.
• Drizzle a 1/4 of a teaspoon or so of olive oil over the top of each mushroom.
  Bake, uncovered at 350 degrees for 30 - 35 mins.
• Remove; check to be sure the mushrooms are tender enough.
• Sprinkle about a ¼ cup vegan cheese on the top of each and return to oven for an additional 5-10 mins or until the cheese is melted (this is optional and they are just as good without the cheese).

For greens:

• Combine 1 part olive oil to 2 parts vinegar (about a tablespoon of each).
• Add 1 clove finely chopped garlic, a large pinch of salt and a few twists of fresh black pepper.
• Whisk to combine. Add in about 3/4 a tsp of the Italian herbs and whisk again.
• Taste to make sure everything is balanced and then toss with greens.
• This is my mom’s homemade O & V dressing recipe and I put it on everything. It makes a great bread dip, too! A nice twist is lemon in place of the vinegar – but use about half as much.
• Serve a mushroom with a large helping of the greens.
• Spoon a bit of the sauce from the bottom of the pan over the mushroom when serving.

Makes 4 servings

Source: Vegetarian Recipe Swap Page

Miso-Tahini Goddess Dressing

Ingredients:

• 1/2 cup olive oil (or sub another veggie oil for a lighter flavor)
• 1/2 cup water
• 3 tablespoon tahini
• 2 tablespoon apple cider vinegar
• 1 tablespoon tamari / soy sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon powdered garlic
• 2 teaspoon miso (any kind)
• fresh green onion / parsley to taste

How to Make? View on http://vegweb.com Here!

Asian-Inspired Raw Kale Salad

Ingredients for one salad:

• 5 big stalks of kale
• 1/2 avocado, cubed
• 1 carrot, peeled and sliced into strips with a vegetable peeler
• 3 tablespoons purple cabbage, chopped
• 1 tablespoon cilantro, roughly chopped
• 1 tablespoon red onion, thinly sliced
• 1 teaspoon sesame seeds

How to Make? View on http://cookieandkate.com Here!

 

Vegan Beef-less Taco Salad

(makes 4 servings – or 2, depending on how much you like taco salad)

Ingredients:

• 1 package (12 oz) Beef-less Ground Beef from Trader Joe's
• 2 tbsp olive oil
• ½ cup cooked brown rice
• 1 onion
• ½ cup Daiya vegan cheese
• ½ ear sweet corn
• 2 tbsp guacamole
• 2 tbsp mild salsa

How to Make? View on http://www.thisdishisvegetarian.com Here!

Toasted Barley Salad with Tomato, Zucchini, & Caramelized Corn

Ingredients:

• 1 ½ cups barley
• 4 ears corn, shucked
• 2 meduim zucchini, thinly sliced with a mandolin
• 6 plum tomatoes, diced large
• 2/3 cup parmesan cheese, grated, plus a little more crumbled for serving
• 1 large garlic clove, minced
• ¼ cup fresh lemon juice
• ½ cup teaspoon fine-grain sea salt
• Freshly ground black pepper, to taste
• 1 handful basil leaves, thinly sliced

How to Make? View on http://thefloursack.blogspot.com Here!

Raw Corn and Avocado Salad

by Dani Spies

Ingredients

• 3 cups of corn, cut off the cob (about 3 cups)
• 1 red pepper, diced
• ½ red onion, diced
• 1 cup of cherry tomatoes, quartered
• 1 large or two small avocados, cut into bite size pieces
• 1/3 cup chopped cilantro
• The juice of one lime (2 if their not super juicy)
• Salt and pepper to taste

How to Make? View on http://www.care2.com Here!

Green Bean Salad with Smoked Almonds

Yield: 4-6 servings
Time: 20 minutes

Ingredients

3/4 pound green beans, trimmed
3/4 pound yellow wax beans, trimmed
5 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon minced garlic
1/2 cup smoked almonds, coarsely chopped
1/3 cup chopped fresh basil

How to Make? View on http://www.annarbor.com Here!

Warm Quinoa Salad with Edamame & Tarragon

Ingredients:

• 1 cup quinoa (see Note)
• 2 cups vegetable broth
• 2 cups frozen shelled edamame, thawed (10 ounces)
• 1 tablespoon freshly grated lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh tarragon or 2 teaspoons dried
• 1/2 teaspoon salt
• 1/2 cup drained and diced jarred roasted red peppers (3 ounces)
• 1/4 cup chopped walnuts, preferably toasted (see Cooking Tip)

How to Make? View on http://www.kitchendaily.com Here!

Warm Corn and Potato Salad

Ingredients:

• 1 tbsp olive oil
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 1 jalapeno, minced
• 8 ears of corn, kernels removed
• 1 medium red onion, thinly sliced
• 1/4 cup cider vinegar
• Salt
• Snipped chives (optional)

How to Make? View More on http://www.treehugger.com Here!

Sweet Potato Quinoa Salad with Fall Fruits and Curry Candied Walnuts

Here are the 12 simple ingredients:

• Quinoa 1 cup

• Sweet Potatoes 2 med size

• Pomegranite Seeds 3/4 cup

• Persimmons 1 cup cubed

• Green Onions 1/3 cup chopped up

• Sweet Maui Onion 1 med-large chopped

• Walnuts 1/2 cup toasted

• Sugar about 3 tbspn

• Curry Powder about 1.5-2 tbspn

• Vegetable stock 1.5 cups

• Salt

• Olive Oil

How to Make? View on www.asparagustozucchini.com Here!

Thai Noodle Salad

Ingredients (use vegan versions):

• 400g oriental noodles (thin ones, make sure you make sure they don't have eggs)
• 2 cloves garlic minced
• 1 square of ginger minced
• 4 tablespoon oil
• 1/2 teaspoon sesame oil
• 3 teaspoon lemon juice
• 6 tablespoon brown sugar
• 6 tablespoon soy sauce
• 2-3 peppers (combination of red green yellow & orange)
• 1/2 - 1 cup cashews

How to Make? View on VegWeb.com Here!

Caprese Salad

Ingredients

• 4 Cups Romain Lettuce (Shredded)
• 2 Cups Heirloom Tomatoes (Sliced)
• 2 Sticks Light Mozzarella Cheese (Cubed)
• 10 - 15 Big leaves Basil (Shredded)
• 1/4 Cup Balsamic Vinaigrette

How to Make? View Pointlessfood.blogspot.com Here!

Vegan and Vegetarian Recipes!

Vegetarian Taco Salad

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
• 4 large tomatoes
• 1 1/2 cups cooked long-grain brown rice (see Tip)
• 1 15-ounce can black, kidney or pinto beans, rinsed
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano, divided
• 1/4 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/3 cup prepared salsa
• 2 cups shredded iceberg or romaine lettuce
• 1 cup shredded pepper Jack cheese
• 2 1/2 cups coarsely crumbled tortilla chips
• Lime wedges for garnish

How to Make? View More on EatingWell.com Here!

Three Bean Salad

Ingredients:

• 1 15-oz can cannellini beans, rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1 15-oz can garbanzo beans, rinsed and drained
• 2 celery stalks, chopped fine
• 1/2 red onion, chopped fine
• 1 cup fresh, finely chopped flat-leaf parsley
• 1 Tbsp fresh finely chopped rosemary
• 1/3 cup apple cider vinegar
• 1/3 cup granulated sugar
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon black peppe

How to Make? View More on SimplyRecipes.com Here!

Summer Salads: Grilled Courgette, Tomato and Bean Salad with Basil Dressing Recipe

Ingredients:

• 200g dried cannellini or haricot beans, presoaked
• 2 courgettes
• Small punnet of cherry tomatoes
• 50ml olive oil
• Salt and pepper

For the dressing

• 1 bunch of basil leaves, roughly chopped
• Half a garlic clove, crushed
• Pinch of salt
• 100ml extra virgin olive oil

How to Make? View the Source on Guardian.co.uk Here!

Mango Walnut Salad

Ingredients

• 1 Cup Mango (cut in cubes)
• 4 Cups Salad (any greens)
• 2 Tbsp roasted walnuts - no salt (chopped coarsely)
• 4 Tbsp Fat Free Italian Dressing
• 1 tsp Lime Juice

How to Make? View More on PointLessFood Here!

Alice Waters's Lentil Salad

INGREDIENTS

• 1 cup lentils (French green lentils or black Beluga lentils are the best varieties to use for lentil salads because they have lots of flavor and they hold their shape when cooked.)
• 1 tablespoon red wine vinegar
• Salt
• Fresh-ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1/4 cup thinly sliced scallions or
• 3 tablespoons finely diced shallot
• 3 tablespoons chopped parsley

How to make? View on the Source TheDailyGreen.com Here!

Fresh Corn Salad

INGREDIENTS

• 2 ears of corn, peeled and sliced into chunks
• 1 large handful of lettuce
• 1/4 cucumber, cut into sticks
• 2 tomatoes, cut into boats
• 1 small beet, cut into sticks
• 2 carrots, cut into sticks
• 12 black olives, pitted
• Salt and black pepper to taste

French Dressing:

• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• 2 teaspoon Dijon mustard
• Salt and black pepper to taste
• 3 tablespoons olive oil

How to Make? View on the Source TheDailyGreen.com Here!

The Ultimate Guacamole

INGREDIENTS

• 2 ripe avocados, peeled and pitted
• 1 medium lime, juiced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped cilantro
• 1 small clove garlic, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped jalapeño pepper

How to Make? View the Source on TheDailyGreen.com Here!