Tag Archives: salad

Super simple and Healthy Couscous Salad

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On Sunday it was unseasonably warm. We had Chocolate Chip pancakes for breakfast and went for a walk. Still clad in warm gear, mind you but not shivering in the cold. I hoped I won’t get a call from Office asking for some urgent questions to be answered. My wish was granted until we got back home. The girls wanted what they think is a gourmet meal of Mac and Cheese so it was just me and the hubs. I put together this salad. So simple and healthy and yet so colorful and flavorful.

On another note, how is your holiday planning going? Are you hosting any lunches/dinners? I am spent late Sunday night menu planning for couple of parties that I am hosting this month. Such a glorious month this is and everyone seems to be a wee bit happier.

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Ingredients:

For the Salad: Serves 2

  • Couscous uncooked 1 cup
  • Water as per package instructions to make Couscous
  • Red Onion per taste or 3 tsp per person
  • Pomegranate seeds
  • Cucumber cut small pieces 1 cup per person
  • Red Pepper cut small 1/2 cup per person

For the dressing

  • Olive Oil 2 Tbsp
  • Lemon Juice 1 Tbsp
  • Honey 1/2tsp
  • Salt and Pepper per taste

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Directions:

  • Prepare Couscous per package instructions. Let it cool slightly.
  • Mix all the Dressing ingredients.
  • Mix Couscous, Cucumber, Red Pepper and Red Onion.
  • Drizzle the dressing on top and mix.

Enjoy.

xo

Carrot and Yogurt Salad/Carrot Raita

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There are some days when you crave just simple and flavorful food. Something easy to make and no messy clean up. We had a Girl scout camp on the week-end. Although we didn’t stay overnight, the activities were enough for me to get up late on a lazy Sunday. I spent a long time wondering what would be the easiest dish to make for lunch. Finally around 11, I decided to go with a simple Vegetable Pulav and this Carrot Raita. Raita needs only a few ingredients and can come together no almost no time at all.

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Spring time Asparagus and Tomato Salad

Spring is in full bloom around here in my beautiful Chicago. Although we have had a few rain soaked week-ends, I am enjoying this new bloom of life. Getting the garden ready and more so the Sun-room ready where we will soon be having almost every meal of week-ends.

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A spring time salad to go with this fresh new life. Delicious, healthy and home-made. We are making a concerted effort at eating healthier. That does mean cooking at home almost exclusively. It never fails to amaze me to see not only food is so much healthier but it also tastes so much better. It doesn’t have to be complicated. A simple salad like this Asparagus Salad is so easy to come together and adds so much value to your meal.

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Pear Walnut Salad with Blueberries

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Abundance of Pears and Apples in the Winter months can be overwhelming. Especially after the calendar declares that it is Spring but the weather makes you wear a winter coat. I am still making the best I can with Pears. This yummy salad has been making rounds of my dinner table lately but it is so simple that I didn’t think about posting it. Then I thought, why not?

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This salad is also making a good use of a Parmesan block that I bought on a whim.

Ingredients:

  • Arugula a handful for each plate
  • Pear medium sized ripe but not fully ripe
  • Blueberries organic
  • Walnuts a handful
  • Parmesan cheese as much or as little as you want
  • Salt and Pepper
  • Lemon juice 11/2 tsp for each plate

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Directions:

  • Peel and cut Pear in cubes.
  • Roast Walnuts in a pan. Takes about 6-7 minutes on medium flame. Make sure to stir them.
  • Place Arugula in each plate. Top it with Pears, Walnuts and Blueberries.
  • Grate some Parmesan cheese on top.
  • Pour the Lemon juice and adjust Salt and Pepper.

 

 

 

Roasted Brussels Sprouts with Pomgranate

Brussels Sprouts is one of the prime Winter vegetables. Full of slightly bitter flavor that can be combined with sweetness of almost any fruit. Brussels Sprouts should never be eaten raw in my opinion otherwise you will not touch it again. Roast it in the oven and the sweetness will come forward. Here I combined it with ripe Pears and sweet and tart Pomegranate. Result is amazing with my favorite dressing. 

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Ingredients:

  • Brussels Sprouts about 20
  • Pomegranate 3/4
  • Pear 1 medium
  • Balsamic Vinegar 1 Tbsp
  • Extra Virgin Olive Oil 2 Tbsp for dressing and 2Tbsp for drizzle
  • Maple Syrup 1Tbsp
  • Salt per taste
  • Pepper per taste

 

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Directions:

  • Preheat oven to 375 F.Cut Brussels Sprouts in half and place cookie sheet.
  • Drizzle with Olive Oil and bake for about 20 minutes.
  • Remove from the oven and set aside.
  • Mix Vinegar, Oil, maple Syrup, Salt and Pepper and set aside.
  • To serve mix Brussels Sprouts, Pomegranate seeds and small cut pear. Pour over dressing and mix.

Enjoy.

xoxo

 

 

 

Warm Lentil and Carrot Salad

Midwest is completely frozen. The village I live in has small lakes and ponds just about every corner of the road and they are all frozen. The ground is covered in snow and it all looks very pretty when you are staying cozy inside your home by the fireplace sipping a warm cup of tea. But life is not all cozy. We have work to go to and schools to attend. When we all finally make it home late in the evening when its already dark out, we all crave nothing but the warmth. A cold salad creates fear in my mind on these cold wintry days. Isn’t it better to have a warm salad then? Healthy and cozy – What more could you want?

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Ingredients:

French Lentils 1 ½ cups dry

Carrot julienne or cut in stripes about 2 medium size

Cloves 3-4

Bay leaf 1 large

Cumin seeds 1 Tbsp

Olive Oil 3 Tbsp

Honey 1tsp or more as needed

Lemon Juice 1Tbsp

Tahini 1 Tbsp

Cumin seed powder ½ tsp

Salt as needed

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Directions

  • Wash French lentils a couple of times in running water and discard water.
  • In a large saucepan, add Lentils, Cloves, Bayleaf and three cups of water and cook for about 20 to 25 minutes or until done. If you are using pressure cooker, cook for 2 whistles and let cool down on its own. The Lentils should be cooked through but still look firm.
  • In another cup or a narrow utensil, mix Olive Oil, Lemon Juice, Honey, Tahini paste, Cumin seed powder and Salt. Mix thoroughly and keep aside.
  • Once Lentils are ready, mix with Carrot and drizzle the dressing over while Lentils are still warm.

xoxo

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Endive Salad with Fruits and Nuts

Last weekend I played my most favorite sport with a dear friend. I used to play Badminton for my college back in the day. Boy, what a difference few years and 2 babies can make to your body. My goal for this year is to get healthier and for that I am going to be eating cleaner food as much as possible. Are you with me on this? I will try it out for 3 months and see if that helps me with my sport.

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Ingredients:

Serves 1

Endive small 2 separated

Apple 1/2 medium sliced

Pear 1/2 sliced

Roasted Pecans or Walnuts a handful

Pomegranate a handful of seeds

Cheese (optional) such Queso Fresco or Parmesan

EVOO 2 Tbsp

Honey 1 tsp

Mustard yellow 1/8 tsp

Salt to taste

Red Pepper flakes a pinch (optional)

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Directions:
  • Mix EVOO, Honey, Mustard and Salt well and keep aside.
  • Arrange Endive, Apple, Pear and Pomegranate seeds on a platter.
  • Pour over the dressing. Sprinkle Red Pepper flakes if using.
  • Sprinkle cheese if using.

Enjoy.

xoxo

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