Tag: salad

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Grilled Vegetable Pasta Salad Recipe for Winter

Italian food is one of the few global cuisines that Indians are truly obsessed with. Italian food regularly features on the dining tables of most urban Indian households, and more often than not, we fall back on pastas, pizzas and many more to satisfy our cravings for a good meal.

Here are some winter recipes from Del Monte to make your menu more interesting.

Grilled Vegetable Pasta Salad with lemon sesame dressing

Ingredients:

250 grams penne pasta, 2 small size zucchini, thinly sliced, 5 baby corns, thinly sliced, 50 grams frozen peas, few basil leaves, 2 lemons, 1/4 cup extra virgin olive oil, 1 tablespoon sesame seeds, 1/4 cup parmesan cheese, chili flakes (optional), salt pepper

Method:

Squeeze lemon juice in a mason jar or a small bowl and add salt and pepper to taste.Then, add parmesan cheese along with sesame seeds and extra virgin olive oil. Give it a whisk and set it aside to be used later.

Bring a big pot of water to boil and add 1 tablespoon salt to it. 

While the water boils, heat a grill pan and drizzle some oil. Layer the sliced zucchini and baby corn. Allow it to cook for a couple of minutes in high heat and then ip it. If the pan is small, grill the veggies in batches.

Once the water is boiled, drop the penne pasta and cook for 8 minutes or until it’s cooked to al dente. At the last minute, drop the frozen peas and allow them to soften.

Keep a serving bowl ready. Once the pasta is done, drain it along with the peas and put it in the bowl along with the grilled veggies. Pour the dressing and give it a toss. Scatter some basil leaves and shave some parmesan cheese on top. Serve warm or at room temperature.

Marinated Green Olives with Garlic & Rosemary

Ingredients:

150 grams Del Monte Pitted Green Olives (drained), 1.5 teaspoon Dried Rosemary, 1/2 tsp Lemon Zest, 4 Cloves Garlic (crushed), 1 pinch Kosher salt, 1 tsp Extra Virgin Olive Oil

Method:

Heat oil in a pan and saute crushed garlic and rosemary.

Add lemon zest and drained olives and saute till aromatic.

Cool and transfer the olives in a large bowl.

Cover with cling wrap and refrigerate for 2-3 hours before serving.

Serve marinated olives as an appetizer in small bowls with toothpicks.

ALSO READ-SPAGNOLETTI: An All-Day Italian and Pasta Lab

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Recipe : Juicy Watermelon Salad

Ingredients

  1. Watermelon – 500 g
  2. Pomegranate – ¼ cup
  3. Cucumber – ¼ cup
  4. Black Olives – ¼ cup
  5. Walnuts – 2 tbsp [crushed]
  6. Salt – ½ tsp
  7. Pepper – ½ tsp
  8. Honey – 1 tsp
  9. Orange Juice – 2 tbsp
  10. Olive Oil – 1 tsp

For Garnish

  1. Mint Leaves – 1 tbsp
  2. White Sesame Seeds

Method

  1. Using a fruit scooper, make balls of watermelon.
  2. In a large salad bowl, add the watermelon balls, pomegranate, cucumber, black olives, and crushed walnuts.
  3. Now to this add the salt, pepper, honey, orange juice and olive oil. Mix everything well, adjust the salt.
  4. Garnish it with mint leaves and sesame seeds.

YOUR HEALTHY BUT DELICIOUS

SALAD IS READY. ENJOY!

ALSO READ-Recipe: Capsicum Mushroom Masala

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Food Lite Blogs Recipes

Just spice up your salad game

Cucumber Salad is a total classic! Cucumber, a low-calorie vegetable is known to have high-water content, hydrating our body from the inside while keeping us full…reports Asian Lite News

Weight loss can be a daunting task that demands constant attention to diet and lifestyle. However, it’s a misconception that weight loss always means sacrificing taste and indulging in unappetising dry salads. Contrary to popular belief, there are various delicious and exciting foods that can be healthy and tasty.

As India experiences the scorching summer, cold salads can be a refreshing and delightful addition to one’s diet. It’s an excellent option for those opting for a low-carb diet and aiming to maintain a healthy weight. To help you spice up your salad game, ShareChat creator Rashmi R Rai has come up with three no-fuss, refreshing and delicious recipes that will leave you craving more! Please note that Rashmi R Rai is a food creator and not a certified nutritionist or dietician.

Make your healthy summer journey a tasty one.(Photo:IANSLIFE)

Cucumber Salad

Cucumber Salad is a total classic! Cucumber, a low-calorie vegetable is known to have high-water content, hydrating our body from the inside while keeping us full! Load your refrigerators with tonnes of cucumbers this summer because you will definitely make this recipe again and again!

Ingredients:

Cucumber – 2 nos

Boiled black channa – 1 and 1/2 cup

Chopped Tomato – 1 nos

Chopped Onion – 1/2

Lemon juice – 1-2 tablespoons

Granted Paneer – 1/2 cup

Chopped Coriander – 1/2 cup

Mint paste – 1/2 cup

Black pepper – 1-2 tablespoons

Green chilli – chopped 2 teaspoons

Schezwan sauce – 4-6 tablespoons

Salt to taste

Method:

Peel the cucumber, and cut them into two lengthwise pieces, deseed them

Add the boiled black channa, tomato, onion, black pepper, green chilli, mint paste, Schezwan sauce and salt. Mix them all well together.

Add this mix to the deseeded cucumbers

Decorate this with grated paneer, chopped coriander and lemon juice

Serve it fresh and enjoy this healthy snack

Green Moong Salad

A chilled hearty bowl of moong salad is all you need to feel refreshed and energised. Extremely filling, easy to digest, low in calories and rich in protein, this scrumptious salad with moong dal can easily be eaten as a meal.

Ingredients:

Boiled green Moong dal – 1 cup

Chopped Cucumber – 1 cup

Tomato – 1

Pomegranate pearls – 1 cup

Walnut – 1/2 cup

Black pepper powder – 2-3 teaspoons

Olive oil – 3 tablespoon

Chopped Coriander – 1/2 cup

Lemon juice – 1-2 tablespoons

Salt to taste

Method:

Take a bowl and add all the ingredients and mix it well.

Refrigerate for 10 minutes if you like your salad cold and serve immediately

Make your healthy summer journey a tasty one.(Photo:IANSLIFE)

Macaroni Salad

The classic macaroni salad is a must-make every year, and we can’t imagine summer without it! This creamy bowl of goodness, made with elbow macaroni, sliced vegetables and yoghurt is a healthy and delicious alternative to your pasta craving.

Ingredients:

Boiled wheat or multigrain macaroni – 2 cups

Boiled white chana – 1 cup

Chopped tomato – 1 cup

Chopped or diced cucumber – 1 cup

Boiled sweet corn – 1/2 cup

Chopped cabbage – 1 cup

Chopped green chilli – 1-2

Black pepper powder – 1 teaspoon

Chopped onion – 1

Chinese chilli sauce – 1-2 tablespoons

Yoghurt – 1-2 tablespoons

Method:

Boil the chopped cabbage if you like it soft, or use it raw if you like the crunch

Mix all the ingredients well and enjoy the salad

ALSO READ-Recipe: Shawarma Sandwich

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Meatless happiness! Chickpea Salad Sandwich  

This is not your average sandwich. For starters, it’s meatless! Second, it’s extremely flavorful, filling and healthy – basically the three things I’m going for with any good sandwich. And  simple ingredients required. The base starts with tender, smashed chickpeas that add a nutty, crunchy touch. Then comes the simple dressing of fresh lettuce leaves                 

Ingredients

  1. Whole Wheat Bread – 8 slices
  2. Boiled Chickpeas – 2 cup
  3. Carrot – Half [grated]
  4. Onion – 1small [chopped]
  5. Cucumber –1small [chopped]
  6. Red Cabbage – ¼ cup [ finely chopped]
  7. Tomato – 1small [chopped]
  8. Coriander – 1 tbsp [chopped]
  9. Hung Curd – ¼ cup
  10. Tahini – ¼ cup
  11. Lemon Juice – 1 tsp
  12. Mustard – 1 tsp
  13. Salt – as per your taste
  14. Black Pepper – ½ tsp
  15. Lettuce
  16. Butter- to toast the bread

Method

  1. In a bowl mash up the boiled chickpeas.
  2. Add in the chopped onion, grated carrot, red cabbage, chopped cucumber, chopped tomato, coriander, hung curd, tahini, lemon juice, mustard, salt and black pepper.
  3. Mix this nicely until fully combined.
  4. Toast the bread slices with butter and spread the chickpeas salad over it.
  5. Keep the lettuce on it and cover it with another toasted slice.

               Your high protein chickpeas      sandwich is

                                 ready. Enjoy!