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Salad World – Salad Recipes
Salads are powerhouse of antioxidants. If you include salads in your daily food intake, then you will sure get benefits of antioxidants and several other vitamins – K, C, A etc and minerals too. Eating salads is a super-convenient way to work in a couple of servings of vegetables and/or fruits. There are hundreds of varieties of salads recipes are available. Salads are cool, crunchy, and fun to eat. One should eat salad for the benefit of getting fiber, nutrients from both vegetables and fruits and for keeping good health conditions. Research studies have shown that there is a link between eating fruits, vegetables and good health conditions. Eat salad for other two reasons – to get good fat and to cut calories. Salad is a way to eat many fruits, vegetables in an interesting way.
Chop cabbage into bite size pieces, add to large colander and toss with salt. Cover and set aside to drain. Meanwhile, in large bowl, whisk together vinegar, olive oil, maple syrup, garlic, onion, and caraway seeds to make a dressing. Set aside to marinate. Toss cabbage in colander to remove excess water, add to dressing mixture in bowl. Add carrot, soybeans, cashews and avocado, toss together to combine and coat completely.
Preheat oven to 425 degrees. In a large bowl, toss butternut squash with 1 tablespoon of olive oil, salt and pepper. Transfer to baking sheet and roast about 30 minutes, stirring halfway through cooking time. While squash is baking, place kale in large bowl. Drizzle with one tablespoon of olive oil and season with salt and pepper. Using hands, massage kale leaves until it softens and wilts, about 3-5 minutes. (Kale will taste mild when it’s done.) Set aside. Whisk together tahini, water, lemon juice, and remaining tablespoon of olive oil. Add salt and pepper to taste. Divide kale, butternut squash, lentils, and pita chips into servings bowls or plates and serve with tahini dressing.
Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package. Drain and remove from pasta pot. Allow the pasta to cool. In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste. In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste. Serve after refrigerating the salad for 1 to 2 hours.
Start by rinsing and drying the chickpeas. Toss with oil and spices and roast in oven at 400 for 15 to 20 minutes until crispy. Toss the carrots and potatoes in a little bit of oil and a dash of curry powder, salt and pepper and roast along with the chickpeas for 15 to 20 minutes. Add dressing mix and combine salad ingredients, roasted ingredients well & serve!
In a large bowl, combine the beans, potato, cucumber, and onion. Add rest of the ingredients and combine all the ingredients in a bowl. Taste and adjust the seasonings as needed. Mix well and serve topped with cilantro.
INSTRUCTIONS:Blanch corn with salt. Drain and set aside. Cut the other ingredients and mix. Add the lemon juice and olive oil. Toss it well and serve it in the shells for crunchiness.
