pennews
www.pennews.net
Three Salad Plates
Esgee's Kitchen

Three Salad Plates

Esgee

Salads are forever- colorful, crunchy, delicious and good to eat. Here are three amazing salads that I hope you will make and enjoy. Happy Salad Day!

1. Balkan Salad

Prep Time: 15 minutes Cooking Time: 10-12 minutes

Three Salad Plates
  • 2 Capsicums sliced
  • 2 tomatoes chopped
  • 2 green chilies sliced
  • 2 large onions cut thinly sliced
  • 500 grams cheese crumbled [Feta or Mozzarella]
  • ½ cup French dressing [In a bowl combine vinegar, salt, sugar, oil and pepper powder. Add oregano to it]

Put all the vegetables and cheese into a large bowl. Before serving the salad, drizzle over with the dressing. Toss well and set aside for around 10 minutes before serving.

PS. It is common to add seasonal vegetables like sweet potatoes, avocadoes, etc. to the salad

2. Amazing Quinoa Salad

This zesty salad has the goodness of beans and tofu teamed up with quinoa, corn and lemon.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Three Salad Plates
  • 1 cup quinoa uncooked
  • 200 grams kidney beans soaked overnight and boiled [any type of beans may be substituted]
  • 3 cups vegetable stock/water
  • 200 grams tofu cut into cubes
  • ½ cup boiled corn
  • 3 tablespoons olive oil
  • 10-15 fresh basil leaves chopped coarsely
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 2 teaspoons mustard
  • 1 teaspoon sugar
  • Salt to taste
  • ½ teaspoon pepper powder
  • 2 garlic flakes minced
  • 3 medium tomatoes chopped
  • 2 green chilies sliced [optional]
  • Some cilantro leaves chopped

Cook the quinoa in a pan with the stock/ water. Bring to boil and then cover with a lid and reduce the flame. Cook for about 15 minutes by when the liquid would have been absorbed and the quinoa well cooked.

In a pan, gently fry the tofu pieces in a little oil. Sprinkle salt and remove when tofu is lightly browned.

In a glass bowl, combine olive oil, garlic, chilies, salt, pepper powder, basil, lemon juice, and mustard. Whisk together and add the quinoa. Next, stir in tofu, tomatoes, corn, lemon zest and beans. Combine gently. Top the salad with cilantro and cover the bowl. Store the salad in a refrigerator until ready to serve.

PS. Remember to cool all ingredients before combining. Enjoy this wholesome salad!

3. Radish and Potato Creamy Salad

Prep Time: 15 minutes Cooking Time: 10 minutes

Three Salad Plates
  • 2 Radishes thinly sliced
  • 2-3 potatoes boiled and sliced
  • 1 teaspoon sugar
  • 2 teaspoons lemon juice
  • 1/3 cup fresh cream whipped
  • ½ cup boiled macaroni [optional]
  • 1 teaspoon mustard paste
  • ¼ cup green peas boiled
  • 1 stalk of celery chopped for topping
  • Salt and pepper to taste

First mix the sugar and lemon juice together. Add the radish and potatoes to this. Fold in the cream. Add salt and pepper to taste. Next, put in the boiled peas, mustard and macaroni and combine well. Transfer to a serving bowl/plate. Decorate the top with the chopped celery and sprinkle with pepper powder. Your salad is ready!