A Few Healthy Salad Recipes in Your Platter to Chill out in Summer!
When summer is here, how can Salads be far! Chilled and colorful Salads become a staple food for me during the sultry hot summer months. Nothing can be as refreshing and nourishing than a bowl of fresh salad with a perfect dressing to match with. And salads become wholesome if there is a hint of wholegrain, lentils and vegetables in it. If you get to know the correct formula for making the salad dressing than you have won half the battle, rest is just selection, mixing and serving the salad.
I posted a few salad dressings which I often use to pep up my salads. These are easy to make and can be stored for a few days in refrigerator. Selection of vegetable depends upon the place you live, as I don’t get many exotic veggies that are commonly used in an English or a French salad. But I make do with my indigenous veggies and, believe me, they taste heavenly. Moreover salads are the only recipe which does not require preset rule just as baking or any other forms of cooking. You just need to select your veggies, make dressing of your choice and Voila’! – you are done with your recipe You can always adjust the dressing and the veggies according to your taste.
Following are some of the salads I made during the last few days.
1. Easy & Colorful Gherkin Salad
- 1 medium yellow and red bell pepper
- A few slices of pickled Gherkins
- 1/4 cup of plan Vinaigrette dressing
- lettuce leaves
Method; Wash and slice the bell pepper in thin slice. Add the pickled Gherkin. Refrigerate for 1 hour to get crisp and chilled veggies. Pour the Vinaigrette just before serving the salad.
Arrange the lettuce leaves on a plate and put the salad over it.
Quite easy and refreshing salad. The pickled Gherkins give a tangy touch to this salad.
My kids don’t like the raw bell pepper, so I sometimes roast it on direct heat and take out the charred skin. Slice the pulp and proceed as the same above.
2. Sprouts & Sweet Corn Salad with Thai Dressing
- 1/2 cup Thai dressing
- 1 cup green gram sprout
- 1/4 cup of Color bell pepper
- 1/4 cup Sweet corn kernel
- lettuce leaves
Method: Wash and slice the bell pepper. Mix sprouted green gram, sliced bell pepper and sweet corn in a large salad bowl.Refrigerate the veggie till use.
Spread the lettuce on a plate and put the chilled veggies in it. Drizzle the prepared Thai dressing and toss lightly. Serve chilled. The sweet and hot Thai dressing gives another dimension to this simple salad.
3. Lemony Broccoli Salad
- 1/2 cup of Lemon Cilantro dressing
- 1 cup of Broccoli
- 1/4 cup of Bell pepper
Method: This is another simple and two ingredient salad which can be made in a jiffy. Wash and ready the veggies, add the Lemon cilantro dressing and serve chilled.
If you don’t like raw Broccoli, just saute it for a few seconds in a tsp. of butter or steam it for a minute, before adding the dressing.
4. Baby Corn Salad in Mayonnaise
- 1/4 cup of Plain Mayonnaise
- 2 Baby corn
- Broccoli heads
- Colored Bell pepper
Method: Slice and make the vegetables ready for the salad. If the baby corn is tender you don’t need to cook or steam it. Add the Mayonnaise and serve chilled. Simple and quick to make, this salad is a great way to add healthy Broccoli in your diet.
Steam the Broccoli and sliced baby corn for a few seconds, if you dislike the raw taste of the veggies.
5. Tofu Salad in Thousand Island Dressing
(serves 2 )
- 1/2 cup Thousand Island dressing
- 1/2 cup of Tofu
- Bell pepper
- 1 Carrot
- Spring onion
- lettuce leaves
Method: Cube the Tofu into small squares. Shred the spring onion and slice the bell pepper into stripes. Add the Thousand Island dressing and serve chilled.
The flavors and spices in Thousand Island dressing makes it a favorite dressing of my family. The ground onion in the dressing gives a slight pungent and lovely taste to this salad.
6. Braised Mixed Veggie Salad
This version of salad may not count under healthy category, since it is braised and half cooked but taste scrumptious! My kids still have not reached the stage where they can enjoy the benefits of eating raw veggies over the cooked ones. And for the same reason I sometimes braise or steam the veggies before adding them to the salads.
- 1/2 cup of Tangy Tomato Dressing
- A few pickled Gherkins
- 1 carrot
- Bell pepper
- 1/4 cup shredded Cabbage
- 1 Baby corn
- A few Broccoli heads
- 1 tsp butter/oil
Method: Wash and slice the veggies. Heat oil in a wok on high flame and add all the veggies. Cook for 1 minute stirring continuously and take off the flame. Cool it a little a add the dressing. Serve chilled on the lettuce leaves.
Lemon Cilantro/Sweet & Hot Thai/Thousand Island dressings go well with these braised vegetable salad.