Tag Archives: salad

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.

5 no filter only vibrant

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


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?


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


  • 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



  • 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. 




  • 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



  • 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.






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?



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



  • 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.



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.



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)




  • 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.



Maple Roasted Brussels Sprouts Salad

Brussels Sprouts were never on my ingredients list until a couple of years ago, mainly because I had no idea how to eat them. Then I found a great way to eat them was by roasting. Ever since, it has earned a permanent place in my shopping list.


Brussels Sprouts come from a cabbage family. They were originally cultivated in Ancient Rome and brought to North America around 18th Century by French Settlers. The best and sweetest crop is generally picked after a frost.

I am always trying to find ways to eat this wonderful, nutrient rich vegetable. they can be slightly bitter in taste if eaten plain so best way is to match them with some kind of sweet fruit. In the following recipe, I roasted the Brussels Sprouts with Maple Syrup and matched them up with sweet tartness of Pomegranate. There is no dressing used in the recipe at all so if you are counting calories, this is a salad for you.


Serves 1.
Ingredients :

Brussels Sprouts about 15 medium size

Mozzarella Cheese  1 to 1/2 Tbsp crumbled

Pomegranate peeled seeds 2 Tbsp or as per taste

Olive Oil 1 Tbsp (I used Garlic Infused)

Maple Syrup 1 Tbsp

Salt per taste

  • Preheat oven to 350 degrees.
  • Wrap a cookie sheet with aluminium Foil.
  • Wash Brussels Sprouts and cut hard stems off.
  • Place dried Sprouts on the sheet and drizzle with Olive Oil.
  • Cook for total of 30 minutes however when 20 minutes of cooking is done, pull the Cookie sheet slightly out of the oven and drizzle Maple Syrup evening on the Brussels Sprouts.
  • Finish cooking the rest of the 10 minutes.
  • Remove. Sprinkle Salt when the Brussels Sprouts are still warm.
  • When serving, place the Brussels Sprouts on a plate. Top with Crumbled cheese and finally top with Pomegranate seeds.
  • You can give a quick splash of Lemon juice if you are so inclined but I didn’t.




Spinach and Chickpea Salad

salad 5


Spinach 3 to 4 cups

Chickpeas 1 can or 1 ½ to 2 cups cooked

Red onion  ½  of medium sized cut small

Crumbly cheese of your choice such as Queso fresco ½ cup

Basil leaves cut up about 4 to 5

Apple cider vinegar 2 Tbsp

Extra virgin olive oil 2 Tbsp

Honey 1 Tbsp

Dijon Mustard 1 /2 tsp

Salt and Pepper to taste

salad 4


Wash and spin the spinach in a salad spinner. I usually get prewashed spinach and omit this step. Mix vinegar, honey, mustard, salt and pepper and whisk until combined. In a bowl mix spinach chick peas, red onion and basil. Pour the dressing over it and sprinkle with cheese. Enjoy!!


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