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Tri Color Salad : Indian Food & Cooking Recipes

 

Contributed By: Sadhana Padmanabhan
Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  


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Ingredients

Cooking Instructions



Raw vegetables should be a major component of any healthdiet. Use whatever vegetables are in season. This healthy salad platter makes asplendid centerpiece for a festive occasion. The colors are stunning.

Red Beet Salad
 
Raw Beets                            1 no (Grated)
Sunflower seeds                    1/2   cup
Chopped Mint                        1 Tbsp.

Green – Lettuce  salad

Chopped walnut /Almonds      ½ cup
Lettuce                                  1 bunch
Green Bell pepper                   1 no (chopped)
Olive oil                                  2 Tbsp.
Salt and Pepper                       To ‘Taste

Orange – Carrot Salad

Carrot                                    2 No.(Shredded)
Unsalted Peanuts                    1 Tbsp.
Oil                                         1 Tbsp.
Cumin seed                            1 Tsp.
Mustard seeds                        ½ Tsp.
Sesame seeds                         1 Tsp.
Ground coriander                    a Pinch
Cayenne Pepper                      ¼ Tsp.
Lemon Juice                            1 Tsp.
Chopped Fresh Cilantro            2 Tbsp.


Method:

To Make the Beet Salad:  
  •  combine all the ingredients.


To Make Lettuce Salad:
  •  Heat skillet and toast thewalnuts/Almonds over high heat until brown, leave to cool. Mix the Lettuce and greenbell pepper. In a separate bowl, combine the olive oil, slat and p-pepper andpour over the Lettuce mixture.


To make Carrot Salad:

  • Place the carrots in a bowl and stir in the salt. Toastthe peanuts in the skillet, stirring constantly until they turn a darker colorand give off a rich aroma. Leave peanuts to cool and grind them coarsely orcrush with a mortar and pestle. 
  • Heat the oil in a small pan and toast all theseeds until they “pop”. Add the ground coriander and cayenne pepper to theseeds and cook for a 1 minute. Stirring constantly.
  • Stir the mixture into the carrots, along with peanutslemon or lime juice and chopped cilantro.


Arrange the Salad
Arrange each salad attractively on a large servingplatter, Keeping them separate.


 
Tri Color Salad




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  Celebrity Chef: Sadhana Padmanabhan
City: Redmond

Member of SeattleIndian.com
View All Recipes By Sadhana Padmanabhan  

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