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Saturday, 26 April 2014

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This is a beautiful looking salad which is a harmonious combination of arugula and melon. Arugula is a peppery flavor leaf while melon is juicy and sweet. Mix the two with yogurt dressing and this combination creates a very refreshing salad for summer days and can be served as healthy snack.

This recipe will serve 2.

Ingredients:

2 cups arugula leaves roughly chopped or substitute with spinach leaves.

2 cups melons peeled and cut into 1-1/2 inch thin slices (melon should be very firm)

3 strawberries cut into 4 pieces

Dressing

3 tablespoons plain yogurt

Approx. 4 tablespoons orange juice freshly squeezed

Approx. 1 tablespoon honey

1 tablespoon ginger juice

1/8 teaspoon salt

Pinch of black pepper

Method

Keep the yogurt in a strainer for about fifteen minutes to drain the excess water. The yogurt should be thick in consistency.

To make dressing add honey, ginger juice, salt and pepper to the thickened yogurt and mix it well. Add orange juice to the yoghurt mix as needed to give the dressing a pourable consistency.

Arrange the arugula, melon and strawberries in salad bowl; Pour the dressing over salad. Serve this salad chilled!

Notes

Salad should be served chilled, for best taste, refrigerate the sliced melon at least for one hour before serving the salad. Dressing can be prepared one day in advance.

Black-eyed pea salad is colorful and delicious, with ginger dressing for a nice tangy flavor. It works well for a quick light lunch. Black-eyed pea salads are easy to make.

Serves 4.

Black Eyed Peas SaladIngredients

1 15 oz can of black-eyed peas (lobhia)

1 medium russet boiled potatoes, peeled and chopped into small cubes (about double the size of blacked eyed peas)

1/4 cup chopped green bell pepper (about double the size of blacked eyed peas)

2 medium seeded and finely chopped tomatoes

1 green chili seeded and chopped (hari mirch)

About 1 teaspoon thinly sliced fresh ginger (adrack)

2 tablespoon finely chopped mint (podina)

2 tablespoon finely chopped cilantro (hara dhania)

1 tablespoon oil

Salad Dressing

2 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon ginger juice

3/4 teaspoon salt adjust to taste

1/2 teaspoon black pepper

1/2 teaspoon roasted ground cumin seed

Method

Drain and wash the black-eyed peas.

Heat the oil on medium high heat. Add black-eyed peas, and potatoes. Stir-fry for two minutes.

Turn off the heat and let it come to room temperature.

Mix black-eyed peas with the chopped potatoes, tomatoes, bell peppers, and herbs.

Mix all the salad dressing ingredients together.

Mix the salad and dressing and let the salad marinate ten minutes before serving.

This healthy and refreshing colorful salad can brighten up any meal. Perfect for summer brunch or serve with any meal.

Serves 4.

Cabbage Chana Dal Salad

Ingredients:

2 cups of very finely chopped cabbage

2 medium seeded and finely chopped tomatoes

1 cup chopped cucumber

1 shredded carrot

10 minced mint leaves

1/4 cup yellow chana dal

Salad Dressing:

1 tablespoon olive oil

1 tablespoon vinegar

1 tablespoon lemon juice

1 tablespoon ginger juice

1 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground black pepper

Method

Soak the chana dal for at least 2 hours in lukewarm water.

When ready, the dal should be soft all around.

Drain the water from chana dal.

Mix the chana dal with the chopped vegetables.

Mix the ingredients above together to make the salad dressing.

Mix the salad and dressing together and let sit for about a half hour so the salad is nicely marinated.

Variations

Substitute chana dal with split yellow moong dal or moong dal sprouts.

You can substitute the dal with boiled corn and finely chopped bell pepper.

Suggestions

This salad dressing can be used with any salad.

Take out the vinegar and use this dressing with fresh fruit, adding chopped mint leaves.