A light, delicious and quick salad is the best way to get some additional nutrition to our body and increase vegetable consumption. Just have a few fresh veggies and a few dressings; and you are good to toss a healthy meal. The best part is that the ingredients and their quantity can be easily altered depending on the tastes and their availability.
Here are a few quick salad recipes. Most of the ingredients, you will find them in your kitchen or are easily available.
Broccoli & Pasta Salad
1 cup broccoli, cut in small pieces
7-8 baby corns; cut in big chunks
1tsp chopped garlic
1 tbsp olive oil
2 cups penne/ fusilli pasta
Salt and pepper to taste
Blanch the broccoli in a pan of hot water for a few minutes. Drain well.
Boil the pasta until al dante. Run under cold water and drain well
Heat olive oil in a pan, add garlic and saute for 1 -2 minutes. Add the baby corn and the broccoli and saute for a minute. Add salt and pepper and remove from flame. Toss in the pasta and serve.
You can also add boiled and shredded chicken to the salad if you like.
Macaroni & Peanuts Salad
2 cup boiled macaroni
½ cup roasted peanuts
1 cup white sauce (2 tbsp. cornflour, 1 cup milk, 2 tbsp. butter)
1 tsp. vinegar
Salt to taste
3 sticks celery/ green coriander
For White Sauce
Melt butter, add corn flour. Light brown it and preferably switch off the gas. Slowly and gradually add milk and keep on stirring so that no lumps are formed. Again switch on the gas and add salt, pepper. Cook till it thickens.For Salad:
Mix macaroni, peanuts, green coriander, vinegar, white sauce, salt and pepper. Chill the salad in the freezer and serve with tomato sauce.
Evergreen Veggies Salad
½ red bell pepper
½ yellow bell pepper
1 small cucumber
100gms. Tofu, cut in small pieces
Few leaves of lettuce
Salt, White or black pepper to taste
For Dressing :
3 tbsp. olive oil
1 tsp. lemon juice
1 tsp. dried Italian herbs
1 tsp chilli flakes
For Seasoning :Mix the olive oil, lemon juice, Italian herbs and chilli flakes. Keep aside
Cut all the vegetables in thin long slices. Mix the vegetables, seasoning, salt and pepper and serve.
4-5 lettuce leaves
½ cup cooked rajma
½ cup grated carrots
½ cup chopped spring onions
½ cup diced tomatoes
A few raisins
Salt, pepper and dried oregano to taste
½ cup hung curd (Optional)
Wash the lettuce leaves thoroughly and pat dry. Mix all the vegetables and beans with oregano, salt, pepper and curd. Spoon the mixture on each lettuce leaf and add a few raisins on top. Squeeze a little lemon juice over it. Gently roll each leaf and fix with a toothpick.
You can also add boiled and shredded chicken to the mix if you like.