Salads

[Guest guest]

Potato and Kidney

 

Serves: 4

Cooking time(approx.): 5 minutes

Style: North Indian Vegetarian

 

4 potatoes boiled

2 cup(s) kidney beans boiled

2 onion(s) finely chopped

1 green chilli(es) crushed with salt

1 teaspoon(s) oil

salt, pepper and lemon juice to taste

fresh coriander or parsley to garnish

 

 

Heat oil in a pan on medium level for a few seconds. Add the onions

and green chillies. Fry on medium/high heat for about 2 minute(s) or

till the onions are transparent.

Add the pre-boiled potatoes, kidney beans, salt, pepper and lemon

juice. Keep on low heat for about 3 minutes.

Garnish with finely chopped fresh coriander.

Serve chilled or at room temperature.

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Green Peas and Carrot Salad

 

Serves: 4

Cooking time (approx.): 5 minutes

Style: North Indian Vegetarian

 

2 big carrot(s) chopped

1 cup(s) green peas shelled

1 big onion(s) finely chopped

1 green chilli(es) crushed with salt

a few mint leaves chopped.

salt, pepper and lemon juice to taste.

fresh coriander or parsley to garnish

 

 

Boil the carrots and peas with water on medium / low heat for about

5 minutes or till they are cooked but firm. Cool.

Now add the chopped onions, chillies, mint leaves, salt, pepper and

lemon juice. Mix well.

Garnish with finely chopped fresh coriander / parsley.

Serve cold.

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Pineapple and Mango Salad

Serves: 4

Style: South Indian Vegetarian (Konkani)

 

4 cups mixed fruits chopped (pineapple, mango, apple and green or

black grapes depending on availability)

4 tablespoons grated coconut

2 dry red chilli(es)

1 teaspoon(s) mustard seeds

2 tablespoon(s) sugar or as per taste

salt to taste

 

 

Mix the sugar into the chopped fruits and keep aside.

Grind the coconut with the red chilli(es) and a little water. When

almost done, add the mustard seeds. Grind for a few more seconds till

the mustard seeds are crushed.

Add the coconut paste to the fruits with salt and mix well.

Serve cold or at room temperature.

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Sprouted Green Gram Salad

 

Serves: 4

Style: South Indian Vegetarian

 

2 cup(s) sprouted green gram

4 tablespoons onions finely chopped

2 cup(s) tomato and cucumber chopped

2 big lettuce leaves chopped

2 tablespoon(s) roasted peanuts

a dash of lemon and salt to taste

 

 

Gently mix all the ingredients except for the roasted peanuts in a

salad bowl. Keep refrigerated.

Mix in the roasted peanuts just before serving.

Serve cold.

[Guest guest]

At 02:20 pm 15/06/08 +0000, you wrote:

>Anyone have any good vegetarian salad recipes? Not necessarily just

>lettuce salads, but other types of salads?

 

Yes, I have lots. What kind did you want? Here are a couple

to start out...

 

Carrot Salad

 

6 c. grated carrot

1 3/4 c. raisins

1 c. lemon juice

2 T. apple juice concentrate

 

Mix all ingredients. Refrigerate for at least 2 hours before serving.

 

 

Rice Salad

 

1 1/2 c. rice

2 c. water

2 lg. tomatoes

OR

2 lg. red peppers

1 lg. green peppers

OR

1 c. green peas

1 c. corn

1 lg. onion

2 med. carrots

1 c. lemon juice

 

Boil rice and water. Drain and cool. Chop vegetables (except peas)

fine and add to rice. Add lemon juice.

 

Brandel in Jerusalem

 

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