Crunchy salad: A meal in itself


Crispy salad

Crispy salad

The best way to enjoy your vegetables is to make a lip smacking salad which gives you so many textures to relish.

Don’t keep yourself restricted to the crunch and experiment with the various textures around. Boiled sprouts, mushrooms, peas, corn, chewy raisins, nuts, grilled cottage cheese, grilled bread, pastas, numerous cheeses… the list is endless.

Most salads are traditionally served cold, although some, such as south German potato salad, are served warm.

You can also dress up your salad with the various dressings available in the market or even make them from scratch. Some of the more commonly used dressing are:

  • Caesar dressing
  • Extra virgin olive oil
  • French dressing
  • Honey Dijon
  • Hummus
  • Ranch dressing
  • Rice vinegar
  • Russian dressing
  • Tahini
  • Thousand Island dressing
  • Vinaigrette

The more colorful the salad, the more inviting it is so try that red radish and enjoy the flavours of a freshly tossed salad.

To make a Garden Salad, here’s what you’ll need:

1  Cucumber, wash throughly and diced into bite size pieces

2 tomatoes, chopped

1 medium onion, julliened

1 cup sweet corn, boiled

1/2 cup peas, boiled

1 small bell pepper, julliened

1/2 iceberge lettuce, grated

Vinaigrette Dressing

3 tbsp olive oil

1 tbsp vinegar

1 glove garlic, crushed

1/4 tsp  mustard powder

salt and black pepper, to taste

Method

Mix all the ingredients from the dressing in an airtight jar and shake well to emulsify. Add all vegetables in the serving bowl and toss well with the dressing. Enjoy the crispy with a nice soup and some toasted bread!

TIP: Make sure to mix the dressing just before eating else the salt from the dressing will let water out from vegetables, making your salad watery!

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4 comments

  1. I like the crunchy and popping image of the salad.

    I am not a great fan of salad, not excessively , I mean. I eat them but some times only.

    I was looking for more to read on the salad on one of the dressings…. but it just ended abruptly … for me.

    1. Thanks Anoop for sharing your thoughts, glad you liked the picture :). Seems like I did not post the complete recipe. Plz refer to the recipe of the salad and the dressing in the post. It should show now.

      Thanks,
      Rashi

  2. Thanks Rashi !

    The salad sounds good now — besides looking good I mean

    I like the simple vinaigrette that you have listed out. I remember doing an extras step — a bit of the garlic and onions( optional) in a blender with a bit of the oil and vinegar to extract the essential oils from the garlic and then add some cut chunky pieces of it to steep.

    Great going.

    That was ages ago, when I was allowed in the kitchen.. Now I am banned from entering. -;))

    1. Hope you are allowed back in the kitchen soon Anoop..

      I prefer going old school and love taking my whisk out… any reason for me to take out my whisk I tell you.

      The onion should give it an added flavour for sure.

      Thanks,
      Rashi

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