Healthy Vegetarian Indian Salad Recipes

Cucumber Pachadi - a south Indian mushup !
4 Servings

Ingredients:
2  dry red chillies
1 tsp oil, we used coconut oil
1  few curry leaves
1 1/2 tsp mustard seed
1/2 cup coconut, grated
1/4 cup plain thick yogurt
1  salt to taste
1  big onion
1 large cucumber

Directions:

Indian Cucuber Salad
3 Servings

Ingredients:
1  cucumber
1 small tomato
1 tsp lime juice
1/4  jalapeno
1 tbsp chopped cilantro
dash salt



Directions:
Chop onion, tomato & cucuber
Chop cilatro & jelapeno
mix all ingredients & serve

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Healthy Dinner Recipes 'Chicken'

Mae's Super Easy Chicken Quesidillas

4 Servings

Ingredients:
8 tbsp salsa, optional
1 cup shredded cheese
2  9 oz can chicken
8 tbsp sour cream
8  8 inch flour tortillas



Directions:

• Heat tortillas in pan, this will make them easy to fold.
• Spread 1 tbsp sour cream on each tortilla.
• Spread 1/8 of chicken on half tortilla.
• Top with salsa (optional).
• Top white cheese.
• Fold over, preheat on medium for 3 mins.
• Flip over, preheat for additional 3 mins until cheese is melted.
• Cut into halfs or thirds.
• Serve immediately while hot.

Avocado Chicken Salad

4 Serving

Ingredients:
2  Sea Salt
2  Black Peppercorn
2  Onion Powder
2  Seasoned Salt
4  Scopes Goat Cheese
2  Whole Lime (Juiced)
4  Leaves Lettuce Chopped
2  Ripe Avocado
4 small Cooked Chicken Breasts (Cubed)
Directions:

• Cut avocado in half Scoop out avocado mad save shell. Cut  1 half into cubes & set aside. Place other half in bowl & mash with fork, mixing in seasonings & 1 scoop of goat cheese.
• Once mixed add lettuce, cubed chicken & another scoop of goat cheese.
• Add mix gently & lime juice in bowl.
• Fill avocado shell with chicken salad. Serve cold.

Homedtyle Country Fried Bonelss Chicken Thighs

5 Servings

Ingredients:

2 tbsp Season Salt

2 cup AP Flour

1 tbsp Fresh Ground Pepper

3 large Eggs

2 tsp Tabasco Sauce

1/4 cup Milk

Directions:

• Heat oil up to 335 deg F in a Deep skillet or Deep Fryer.
• Properly clean & wash chicken then pat dry.
• Sprinkle with pepper & salt on both side, aside.
• Combine milk, eggs & tabasco in a separate med bowl, wisk together.
• Add chicken to flour mixture one at a time coating both side, shake off excess flour.
• Dredge Each piece in egg mixture.
• Add chicken back to flour mixture cover bowl & shake to coat.
• Shake off excess flour.
• Lay chicken in heat oil.
• Cook for approx 7 minutes on one side, Pierce with knife tip to vent chicken flip & cook for approx 5 mins.
• Pierce in center, make sure juices run clear (No blood).
• Remove from oil, place on draining racks.
• Serve hot & enjoy

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Asian Seasame Chicken Salad Recipe

Ingredients;
FOR THE SALAD GREENS.  ADD AS MANY AS YOU WANT:
romaine lettuce
fresh cilantro
sliced almonds
sesame seeds
crispy wonton strips (Optional.  They are like cr
FOR THE CITRUS HERB CHICKEN:
1 package zesty herb marinade
1 teaspoon  grated orange rind
1/4 cup  orange juice
1/4 cup  vegetable oil
2 pounds  skinned and boned chicken breasts or thighs
FOR THE SESAME VINAIGRETTE:
3 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian (toasted) sesame oil
2 tablespoons black or white sesame seeds
1 tablespoon vegetable oil
1/3 cup water
coriander leaves for garnish

Directions:

• Step 1. Cook the Chicken.
  
  • Toss together first 4 ingredients and 1/4 cup water in a shallow dish or large zip-top plastic freezer bag. 
  • Add chicken, turning to coat. 
  • Cover or seal, and chill 15 mins, turning occasionally. 
  • Remove chicken from marinade, discarding marinade.
  • Grill chicken, covered with lid, over medium-high heat (350 deg F to 400 deg F) 6 up to 8 mins on each side or until done.
   
• Step 2. Get the salad together.
  
  • In a bowl add the fresh cilantro, romaine lettuce, sesame seeds, sliced almonds, crispy wonton strips. 
  • Mix together until it it mixed well and spread evenly. 
  • Hand-toss it to spread it well.
• Step 3. Make the vinaigrette.
  
  • In a bowl whisk together ingredients.
    
• Step 4. Finish the Salad.
  
  • In the salad bowl with the lettuce in it, add as much chicken as you want. 
  • It will be easier to eat if you cut it into strips or bite-size pieces. 
  • Next, add the sauce. 
  • Add enough so that it is well tasted, it is the main taste of the salad. 
  • Don't drench the salad though.
  •  After you mix the sauce is so that it coated everything, the salad is FINISHED!

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Simple Cucumber Salad Vinegar Recipe

6 Servings
Ingredients:
1/2 teaspoon Salt
1/3 cup white or red wine vinegar
1 teaspoon Granulated sugar
 2 cucumbers





Directions:

• Combine the  sugar, vinegar & salt in a  bowl and stir until salt & sugar are dissolved. 
• Add the cucumbers & stir. 
• Serve immediately or refrigerate until ready to serve.

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Green Salad With Pomegranate and Mandarin Recipe

4 Servings
Ingredients:
 2 cups iceberg lettuce
1 green onion
2 celery ribs
1/2 cup pomegranate seeds
1/2 cup chopped mandarin orange section
1/2 cup light oil-and-vinegar dressing (or as needed)
1/4 cup balsamic vinegar


Directions:

• Mix all greens together in a salad bowl, adding more lettuce if need be.
• Add  mandarin orange pieces & pomegranate seeds.
• Mix in enough oil & vinegar salad dressing to taste, drizzle with balsamic vinegar.
• Stir lightly.

source: http://www.food.com/recipe/green-salad-with-pomegranate-and-mandarin-144984

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Green Salad with Cranberry Vinaigrette

8 Servings
Ingredients:
1. 3 tbsp red wine vinegar
2. 1/3 cup olive oil
3. 1 pound mixed salad greens
4. 1 cup sliced almonds
5. 1/4 cup fresh cranberries
6. 1 tbsp Dijon mustard
7. 1/2 tsp minced garlic
8. 1/2 tsp salt
9. 1/2 tsp ground black pepper
10. 2 tbsp water
11. 1/2 red onion
12. 4 ounces crumbled blue cheese

Directions:

• Heat oven to 375 ° F.  (190 degrees C). 
• Arrange almonds in a single layer on a baking sheet. 
• Toast in oven for 5 mins, or up to nuts begin to brown.
• In a blender or food processor, combine the oil, vinegar, cranberries, garlic,cmustard,  pepper, salt, & water. 
• Process up to smooth.
• In a  bowl, stir the onion, almonds, blue cheese, & greens with the vinegar mixture up to evenly coated.

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Green Leaf, Pear, and Goat Cheese Salad Recipe

4 Servings
Ingredients:
3 tbspExtra-virgin olive oil
1/3 cup Walnuts
1 tbsp Fresh Lemon juice
1 3/4 pound head Green leaf lettuce,
1/2 Bosc Pear,
3 ounces Plain, reduced-fat soft Goat Cheese
Salt and freshly ground black pepper

Directions:

• Preeat oven or toaster oven to 275° F. 
• Spread walnuts on a baking tray and bake until fragrant and lightly browned, about 10 mins.
•  Roughly chop nuts.

•  Place lemon juice, oil, & a pinch of pepper  & salt  in a jar with a lid. 
• Close tightly and shake vigorously to combine.

• Place lettuce and pear slices in a mixing bowl. 
• Season with pepper & salt , add dressing, & Stir. 
• Divide among plates, sprinkle cheese & nuts on top, & serve.

• Makes 4 (3-cup) servings

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Gorgonzola and Dried Cherry Salad

6 Servings
Ingredients:
1 clove garlic finely
1/8 teaspoon salt
Ground black pepper
1/2 cup toasted pecans
1/4 cup dried cherries
1 head leafy green lettuce
1 granny smith apple
1/2 red onion thinly sliced
1/2 cup crumbled Gorgonzola cheese

Directions:

• Whisk together garlic, vinegar, oil, salt & pepper in a bowl to make a dressing. 
• Stir cherries, pecans, , apples, lettuce & onions together in a large salad bowl. 
• Top with dressing & stir gently to coat. Garnish with Gorgonzola cheese & serve.

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Chicken Salad Recipe Southwestern Grilled Chicken Salad

Servings: 4

Ingredients:
(c=cup)

1/2 c Fresh cilantro
1 tsp Sugar
1/2 tsp Salt
1 tbsp Chili powder
1/4 tsp Ground cumin
1/2 tsp Salt
1/4 tsp Black pepper
1/3 c olive oil
1/4 c Lime juice
2 tbsp olive oil
2 cloves Garlic
1 tsp Chili powder
1 tsp Ground cumin
1 tsp Dried Oregano 1 pound Chicken breast
1 bag Tortilla chips
8 oz. Sour cream
8 oz. Salsa
8 oz. Black olives
2 Tomatoes
2 Avocado
4 ounce Cheddar cheese
4 Lime
1 large Romaine

Directions:

•  Make dressing ahead of time to marinate flavors. 
• Refrigerate, but take out of refrigerator as chicken is grilling & let sit out to wait for salad.
  
• To make dressing:
  
  • Whisk together the  1/2 cup cilantro,1/4 cup lime juice, 1 tablespoon of chili powder, 1 teaspoon of sugar,  1/2 teaspoon of salt, 1/4 teaspoon of ground cumin, & 1/4 teaspoon of black pepper. 
  • Add 1/3 cup of oil in a light stream while whisking until emulsified.
   
•  In a small bowl, combine  2 cloves minced garlic,2 tablespoons of oil,  1 teaspoon of ground cumin,1 teaspoon of chili powder,  1/2 teaspoon of salt & 1 teaspoon of dried oregano. 
• Brush all over sides of chicken to coat.
• Let marinate in refrigerator for an hour. 
• Lightly oil the grate of your grill to prevent sticking.
• Grill chicken over medium heat until chicken is no longer pink, turning once.
• Once cooked, let chicken sit for ten mins to rest while preparing remaining salad ingredients. 
• Once cooled or brought to warm, slice on the diagonal.
• Take out any of your favorite corn tortilla chips, salsa, sour cream, chopped tomatoes, black olives, shredded cheddar or mexican cheese, sliced avocado, lime wedges, & romaine lettuce. 
• Have fun with your Southwest Grilled Chicken Salad.

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Salad Recipe: Goose Creek Pear and Blue Cheese Salad with Shallot Dressing

Servings: 4
Ingredients:
(c=cup)
-- Salad --
1. 2 heads Bibb Lettuce
2. 2 Pears
3. 1 bag Wild Red Lettuce Mix
4. 1/2 c Blue Cheese
5. 1 carton Cherry tomatoes
6. 1/2 c Pine nuts

-- Shallot Dressing --
1. 2 tbsp Red wine vinegar
2. 2 tbsp Honey
3. 1/2 c Saffola Oil
4. 1 Shallot
5. 1 tbsp Dijon mustard
6. 1 tbsp Water

Directions:

• Chill the plates.
• Make the salad... you can toast the Pine Nuts & make the dressing the night before.
• For the dressing, combine all the ingredients & blend until smooth. Chill up to serving time.

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Salad Recipe: Endive, Pear & Walnut Salad

Ingredients:
[c= cup]
1. 1 tbs lemon juice
2. 1 tbs white wine vinegar
3. 1 tsp honey (optional)
4. 1/2 tsp salt
5. 1/4 c toasted walnut oil
6. 8 c bite-size pieces leafy green lettuce
7. 2 Belgian endives
8. Black pepper
9. 3/4 c crumbled feta cheese
10. 1 large Bosc pear
11. 1/2 c toasted walnuts

Directions:

Step 1

• Put oil, lemon juice, honey, vinegar & salt into a big bowl & whisk together to make a dressing.
• Add lettuce, cheese & endive & toss gently to coat. Top with pears, pepper & walnuts & serve.

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Salad Recipe: Date, Goat Cheese and Mesclun salad

Ingredients:

1. Black Pepper
2. 1 tb S
3. 6 Ounce Soft goat cheese
4. 3/4 lb rinsed/spun dry
5. 8 Dried dates
6. 1/2 cup Extra Virgin Olive Oil

 

For vinaigrette
1. 2 tablespoons Red wine vinegar
2. 8 cup Mesclun
3. Oy sauce

Directions:

Step 1

• In a small bowl, whisk together vinegar, soy sauce, salt and pepper to taste and add oil in a stream, whisking until emulsified.  

Step 2

• May be made 1 day ahead and chilled, covered. Bring to room temp. before serving. 

Step 3

• In bowl, toss mesclun with vinaigretteand divide among 8 salad plates. 

Step 4

• Top salads with dates and gost cheese.  

Recipe  By : MsBello File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Easy Caesar Salad Recipe

Ingredients:
2 head Romaine
FOR THE DRESSING
1. 3 tbs Red wine vinegar
2. 1.5 tsp Worcestershire Sauce
3. 1 Egg yolk
4. 1 tbs Dijon mustard
5. 2 handful Croutons
6. 2 tbs Parmesan cheese
7. 5 tbs olive oil
8. 1 clove Garlic
9. 0.5 whole Lemon
10. 1 can Anchovies


Directions:
Step 1.

• Wash and dry lettuce carefully.
• I strongly recommend wrapping the torn lettuce in a generous amount of paper towels and chilling in the fridge for at least 1.5 hours
• I have found that getting truly chilled, crisp, and bone-DRY lettuce is the key to a great Caesar Salad, almost as much as the dressing itself.

Step 2

• Crush the garlic and anchovies together until they are a fine paste.
• Whisk in other ingredients rapidly.
• Toss salad, shave parmesean cheese and add croutons at the last minute do not let lettuce sit with dressing on it or it will wilt.

Step 3

• Season with ground pepper to taste.

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