COOL SALADS

12 SIMPLE VEGETARIAN SALADS:

Among thousands of vegetarian salads here are 12 yummy summer salads for all of you. Enjoy it. In the next blog, there will be some exciting nonvegetarian salads.

1. GERMAN POTATO SALAD:

Prep time: 10 minutes
Cook time: 45 minutes
Serve: 2 to 3 

INGREDIENTS:

Potatoes:4(boiled)
Soya nuggets: 1/2 cup(soaked in warm water)
Flour:1 Tbsp
Sugar: 2 Tbsp
Spring onions: 1/2 cup (chopped)
Vinegar:1/4 cup
Water: 1/3 cup
Oil: 2 Tbsp
Salt &Blackpepper powder: according to taste

METHOD:

• Cut boiled potatoes into cubes, cool it and keep aside.
• In a pan saute soya nuggets until crisp. Drain the soya nuggets on a paper towel-lined plate.
• Add the flour, sugar, water, and vinegar to the pan and cook in oil over medium heat until the dressing is thick.
• Add soya nuggets, potatoes and spring onions to the pan and stir until coated.
• Cook until heated thoroughly and season.

Serve the salad slightly warm.   

2 WATERMELON FETA CHEESE (Summer)SALAD:

Prep Time: 20 minutes

Serve: 3 

INGREDIENTS:

Onion:1/4 cup (sliced)

Watermelon: 3 cups(small cubes)

Feta cheese:1cup(crumbled)

Olive oil:3/4 cup

Mustard paste: 1Tbsp

Garlic: 1Tbsp (chopped)

Balsamic Vinegar:1/4 cup

Salt and Black Pepper powder: To taste

METHOD:

• Mix the vinegar and mustard in a bowl. Stir the garlic, salt, and black pepper into the mixture.
• Stream the olive oil slowly into the dressing while whisking vigorously.
• Place the dressing in the refrigerator until ready to use.
• Combine watermelon, onion and feta cheese in a large bowl; toss lightly to mix.
• Season it with black pepper.
• Pour about half the dressing over the salad; gently toss to coat.
• Refrigerate the salad at least 30 minutes.
• Drizzle the remaining dressing over the salad just before serving.

3. DETOX SALAD:

Prep Time: 30 minutes
Serve: 2 
 INGREDIENTS:
Cottage cheese or paneer:1Tbsp
Garlic clove: 1(minced)
Vinegar: 1tsp
Olive oil: 2Tbsp
Apple: 1 (Thinly sliced)
Lettuce leaves:1/2 cup
Walnuts:1/2 cup(chopped)
Cheese:1/4 cup (crumbled)
Salt and Black Pepper: To taste

METHOD:

• Mash the cottage cheese and garlic with a fork in a small bowl until smooth.
• Add the vinegar, olive oil, and salt and black pepper: mix to blend well. 
• Set the dressing aside.
• Arrange lettuce leaves onto plates in a circle with the tips pointing out.
• Place walnuts, cheese, and apple in the center of the plates. 
• Top with cottage cheese dressing to serve.

4.ALMOND SPINACH SALAD:

Prep time:15 minutes
Serve: 3 to 4 
INGREDIENTS:

Mustard paste: 1 Tbsp
Garlic: 1/2 tsp
Sugar: 1tsp
Lemon juice:2 Tbsp
Vinegar:2tsp
Extra virgin olive oil: 1/2 cup
Spinach: 1bunch
Raisin: 1/2 cup
Cheese: 1/4 cup(crumbled)
Almonds:3/4 cup 
METHOD:

• For the vinaigrette, stir together mustard paste, garlic, sugar, lemon juice and the vinegar in a bowl. Gradually whisk in olive oil until mixture is smooth.
• To assemble salad, place spinach almonds, raisin and cheese in a large bowl. 
• Toss lightly with dressing and serve immediately.

  5. CALIFORNIA SALAD BOWL: 

 Prep Time: 25 minutes                                                                 Serve: 3    

INGREDIENTS:

Lemon juice: 1 Tbsp

Mayonnaise: 1/2 cup

Chilli Sauce: 1/4 cup

Garlic clove: 1(minced)

Olive oil : 1/4 cup

Salt: 1/2 tsp

Lettuce:1 head(torn into bite sized pieces)

Tomatoes:2 (diced)

Chedder Cheese: 1 cup(grated)

Onions: 2(chopped)

Pitted green olives: 1/2 cup

Potato chips: 1 cup(coarsely crushed)

METHOD:

• Mix lemon juice, olive oil, mayonnaise, chilli sauce, garlic and salt in a blender till it is smooth.
• In a large bowl, toss together lettuce, cheddar cheese, tomatoes, onions, green olives, and chips. Toss this mix with the dressing mixture just before serving.                                                                                                                                                                      

6.THAI CUCUMBER SALAD:

Prep Time: 20 minutes

Serve: 3

INGREDIENTS:

Cucumber: 2

Spring onions: 2 cups (minced)

Bean Sprouts: 1/2 cup

Salt: 1/2 tsp

Sugar:2 tsp

Vinegar: 1/4 cup

Capsicum: 1/2 cup(finely sliced)

Coriander Leaves: 2Tbsp(finely chopped)

Tulsi Leaves: 1/2 Tbsp (finely chopped)

Red chilies:1/2 TBsp (finely chopped)

METHOD:

• Peel and seed the cucumbers, cut into quarters lengthwise then into thin slices.
• Mix gently all the ingredients in a big bowl. 
• Refrigerate it with its marinate at least for 4 hours.
• Top it with dhania, tulsi, and red chilies and serve it cold.

7.SUMMERTIME VEGETABLE SALAD:

Prep Time: 10 minutes

Cook Time: 10 minutes

Serve: 3 to 4

INGREDIENTS:

Mixed green vegetables: 200 grams(peas,asparagus,broccoli,lettuce)

Cucumber: 1(halved and sliced)

Fresh Parsley:1 Tbsp(chopped)

For dressing

White wine:1Tbsp

English mustard:2 tsp

Extra virgin olive oil: 3Tbsp.

METHOD:

• Cook broccoli and peas in a pan of salted boiling water for about 3 to 5 minutes, then blanch the other vegetables except for cucumber.
• Drain well and put into a bowl of ice water.
• Mix all the dressing ingredients until it is properly blended.
• To serve, drain the vegetables and toss in dressing mixture, and cucumber and parsley.

8.VEGETABLE YOGURT SALAD:

                                                                                   
Prep Time: 10 minutes
Serve: 4

INGREDIENTS:

Tomato:2 nos
Cucumber:1no
Spring onion:1
Raddish:1/2
Yogurt(Dahi):1 cup
Salt : 1pinch
Whole dry red chilli: 1(crushed coarsely)

METHOD:

• Chop all the veggies and mix in a bowl.
• Whip the yogurt and add salt, and the crushed chilli.
• Serve cold after tossing the vegetables in the dressing.

9. SPROUTED MOONG SALAD:

Prep Time: 15 minutes

Serve: 3

INGREDIENTS:

Sprouted moong dal: 1cup(steamed)
Onion:1(chopped)
Tomato: 1 (chopped)
Coriander leaves: 1Tbsp (chopped)
Roasted Jeera(cumin) powder: 1/2 tsp
Red Chilli powder: To taste
Salt: to taste
Peppercorn powder: to taste
Lemon juice: 11/2 tsp
Ground Sugar: 1/2 tsp(optional)

METHOD:

• Wash, steam and drain moong sprouts.
• Put all ingredients in a big bowl and mix well.
• Garnish and serve.

10.CLASSIC COLESLAW:

Prep Time:20 minutes
Serve: 4

INGREDIENTS:
Red cabbage: 1 small(shredded)
White cabbage: 1 small(shredded)
Carrots:2 (grated)
Parsley:20gram(finely chopped)
For Dressing:
Malt Vinegar:5 Tbsp
Olive oil: 100ml
Mustard paste: 2 Tbsp
Salt: to taste
Peppercorn powder: To taste.

METHOD:

• Pour dressing ingredients in a bowl to mix well and season it properly.
• Toss together both colour cabbages and carrots to mix. Add parsley, pour the dressing and mix well to coat. 
• Serve chilled.

11.WALDORF SALAD:

Prep time:20 minutes
Serve: 4 

INGREDIENTS:
Apples: 2
Pear: 1
Walnuts:1 cup(chopped coarsely)
Lettuce: 2 cups(shredded)
Celery stick: 1Tbsp(sliced)
Mint(pudina): 1Tbsp(finelychopped)
Lemon juice:1tsp
Hung Curd:1/2 cup
Eggless Mayonnaise: 1 cup
Salt: to taste
Peppercorn powder: to taste
White Vinegar: 1Tbsp

METHOD:

• Chop apples and pear into cubes.
• Drizzle lemon juice over them, toss them lightly to prevent discolouration.
• Mix in all the ingredients but keep half lettuce aside.
• Spread half remaining lettuce on the plate or bowl.
• Put the salad on the lettuce leaves.
• Serve chill.

12.CHATPATA MANGO SALAD:

Prep Time:10 minutes

Serve: 2 to 3

INGREDIENTS:

Mango: 1 large(small diced)

Onion: 1/2 cup(chopped)

Tomato: 1 (chopped)

Coriander leaves: 5 Tbsp (chopped finely)

Almonds: 8 to 10(blanched and peeled )

Raisin:2  Tbsp

Mayonnaise: 2 Tbsp

 METHOD:

• Put all the above ingredients in a big bowl and toss them well.
• Now add the mayonnaise dressing and mix well to coat.
• Chill for an hour and serve.