Basil Tomato Vinaigrette

I usually prefer making my own vinaigrette. That way, I can play with ingredients and always come up with new combination. This offers variety in lunch which usually consists of cold salads. We both like vinegar based dressing over cream based. 

In this dressing, I have combined two of my favorite ingredients which assures great taste anytime. Use it with any cold salad, sprinkle some cheese and delicious meal is ready within minutes.

Yields 3/4 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup loosely packed basil leaves

1/4 cup sun dried tomatoes

2 tbsp white wine vinegar

1 tbsp olive oil

1 clove of garlic

Salt and pepper

Procedure

1. Add basil, garlic, vinegar and sundried tomatoes to blender

2. Gradually add olive oil till it become smooth

3. Add salt and pepper

Croutons

Long time ago, when my husband had an averse palette for salad as a full meal, I started using croutons as a tempting factor. Eventually, he fell in love with salad and I reduced the use of croutons. Why to increase calorie count when you eat salad for health reasons? Although salads are fine, but we still prefer to have croutons in soups. Normally, I buy ready packet from store but I hate to use them for once and remaining of them getting stale. 

So I thought why not to try at home from leftover bread. I buy fresh loaf quite often. How much I love the freshness of it, it hurts to see half of it going to trash after just one use. Since we have a rule that we would eat processed food made out of plain flour only once a week and we mostly stick to it; I cannot use it again in meal. So this time I made croutons out of leftover loaf. Not only they are cheap but also way more fresh and tasty than those from the packet. You can make them in almost no time and store them in air tight container for about a month. And more importantly, this turned out to be my little one's favorite snack :).

Preparation Time: 5 Minute

Cooking Time: 30 Minute

Ingredients

Leftover bread

Olive oil

Parsley

Red pepper flakes

Garlic powder

Salt and Pepper

Procedure

1. Cut bread in cubes. Cut off the crusts if using regular sandwich bread

2. In a large bowl, mix olive oil, spices and herbs

3. Toss in bread cubes and coat them well

4. Arrange cubes in a baking sheet in single layer and toast at 300 F for 10-15 minute or until they become light brown and crispy

5. Store in air tight container once cool down

Mediterranean Chickpeas Salad

Summer is a season for cold and delicious refreshing salads.Chickpeas are versatile and welcomed in salad, pasta and stew. Chickpeas along with feta cheese lend Mediterranean flair to this easy and healthy salad.

During summer, somehow none of likes to have salad and I have to work hard to bring varieties in this category. The other day I already had boiled chickpeas and thought to make salad as a side dish. Then I looked online and found several recipes for chickpeas salad in Mediterranean cuisine. I found it simple, elegant and healthy. So here I am..

Serves 4

Preparation Time: 15 minute + soaking time for chickpeas

Cooking Time: NIL

Ingredients

2 cup chickpeas, boiled

1 tomato, diced

1/4 cup red onion, diced

1/4 cup red pepper, diced

6 pc black olives, chopped

1 tsp scallion, finely chopped

1/4 cup feta cheese, crumbled (I did not use)

For Dressing,

2 tbsp olive oil

1/2 tsp lemon juice

1/4 tsp roasted cumin powder

1 tsp yogurt

Herbs (chopped) of your choice (I used 1/4 tsp flat leaf parsley, 7-8 leaves of fresh mint and 5-6 leaves of fresh basil)

Salt and pepper

Procedure

1. Mix all ingredients for dressing and keep it aside

2. In a separate bowl, mix remaining ingredients except cheese

3. Pour dressing over to chickpeas and veggies mixture, mix well

4. Add feta cheese

5. Serve cold

This salad can be prepared well in advance. In such case, add salt and tomato when ready to serve. This salad will make healthy snack as well. Take a whole wheat wrap, spread hummus and fill it with this salad. And you have another healthy yet tasty delicacy!

"Salad" Sandwich

Another variety of sandwich with lots of salads! I had plenty of veggies suitable for salad and I also wanted to use the bread. At the same time I did not want to put much efforts and I am happy that this last minute fix turned out indeed delicious. I am sure people who raise brows at salad will happily have this sandwich. It’s healthy (especially if brown bread is used), tasty, fast and easy to prepare, can life can get any better? ;-)

Yields 6 sandwiches

Preparation Time: 20 Minute

Cooking Time: NIL

Ingredients

Veggies of your choice cut into small pieces

¼ cup beet, boiled

¼ cup cucumber

½ cup potato, boiled

¼ cup red and green pepper

1 medium tomato, cut into slices

1/4 cup onion, thinly sliced

2 tsp thousand island salad dressing

Salt and pepper

Bread slice, though sandwich roll is preferred

Butter spread

Cheese slice or shredded cheese (Optional)

Procedure

1. In a large bowl mix all veggies. Add salad dressing and mix well

2. When ready to serve add salt and pepper

3. Now take a slice of bread, spread butter, tomato slice, veggies, onions, cheese and cover with another slice

This is a good cold sandwich for pot lucks and picnics

Salad Crackers II

Be it brunch, evening snack or a side dish, I have always loved these little bites. I have experimented with different types of crackers and literally bizarre toppings, but not all of them are worth putting on the blog ;). Lately I made them as an appetizer with full course dinner and both of us were so hungry that none of us has patience or energy to take a picture!! So photo will be uploaded sometime soon (when I’ll make them again), but till then enjoy the recipe.

Makes 20 crackers

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup finely chopped salad veggies of your choice (I used tomato, onion, scallion, red pepper, jalapeno and zucchini)

1 tbsp pasta sauce

1 tbsp parmesan cheese

20 pc topping crackers

Salt and pepper

Procedure

1. Finely chop all veggies, add pasta sauce, cheese, salt and pepper

2. Top crackers with this mixture and serve immediately

Tomato-Broccoli Salad with Mozzarella Cheese

Something good comes out of bad and this salad is a perfect example. Couple of years ago we went to Orlando, FL. By the time we reached hotel, it was already past 10 PM and the only open restaurant was ‘Macaroni Grill’, just across the street. We both love Italian so we were sure that we would get good options to choose from. But there were only a few options and we ended up ordering an appetizer with tomato and mozzarella cheese. It had 5-6 slices of tomatoes, topped with cheese and basil and they charged $7 for it!! I added broccoli in addition to tomatoes to give striking red and green color combo. Fresh basil leaves will definitely be a better option, but I used dried basil and garlic powder.

Serves 2

Preparation Time: 10 Minute

Cooking Time: 10-15 Minute

Ingredients

2 medium tomatoes

½ cup broccoli florets (about 6-7 pc)

¼ cup shredded mozzarella cheese

2 tbsp olive oil

2 tsp dried basil-garlic powder

Salt and pepper

Procedure

1. Steam broccoli in microwave for 40 second

2. Cut tomatoes into thick slices, about ¼ inch

3. Arrange broccoli and tomato slices in baking tray and drizzle generously with olive oil

4. Sprinkle with salt, pepper and basil powder

5. Top each slice with mozzarella cheese

6. Bake at 350 degree for about 10-12 minutes or until cheese has melted and formed a nice crust

Corn-Pasta Salad

I had this salad first time at some pot luck party. It was served cold and it turned out to be the most favorite dish at the party. The original recipe had sweet onion vinaigrette with hint of parmesan cheese. I tried to make healthier version by inter-changing corn and pasta quantity and replacing vinaigrette by simple olive oil and other routine spices. And the verdict? A big hit at dinner party I arranged last weekend. The advantage of replacing vinaigrette with simple Indian spices is that it can equally work with Indian menu too.

Serves 4

Preparation Time: 15 Minute

Cooking Time: NIL + refrigeration time

Ingredients

1 cup small size pasta (I used small shell)

1 cup whole corn kernels

½ cup chopped green pepper

½ cup chopped red pepper

2 tbsp chopped scallions

1 tbsp olive oil

1 tsp lemon juice

3 tbsp parmesan cheese

Salt and pepper

Procedure

1. Boil pasta as per instructions, keep it aside

2. Boil/steam corn kernels, mix with pasta

3. In a bowl, thoroughly whisk olive oil, salt, pepper and lemon juice

4. Add corn-pasta mixture and chopped veggies to this bowl

5. Mix them and garnish with cheese

6. Serve cold

This can work as a perfect appetizer when served with tortilla scoops.

Pasta Salad with Cherry Tomatoes

Recently I have developed fondness for cherry tomatoes. Now I use them quite often in salads and salsa. And then, I came across pasta sauce recipe made from cherry tomatoes. I adapted just roasting cherry tomatoes part and used them in salad. Cold Pasta Salad is just perfect for Sunday Brunch.

Serves 2-3

Preparation Time: 10 Minute + soaking time

Cooking Time: 15 Minute + refrigeration time

Ingredients

1-cup whole wheat pasta (I used Penne)

1 carrot

1 cucumber

1 small green pepper

1 small red onion

¼ cup broccoli florets

1 cup cheery tomatoes

2 tbsp chopped basil leaves

2 tbsp sweet onion vinaigrette

¼ cup chickpeas

¼ cup red kidney beans

2 tbsp olive oil

1 tbsp grated parmesan cheese

Salt and pepper

Procedure

1. Soak chickpeas and kidney beans for 6-8 hours and pressure cook them (Canned ones can also be used)

2. Boil Pasta as per Instruction and keep them aside

3. Steam broccoli and add it to pasta

4. In a baking tray, spread cherry tomatoes, drizzle generous amount of olive oil, chopped basil, salt and pepper

5. Bake them at 450 F for about 10-12 minutes or until tomatoes burst out and become tender and juicy

6. Let them cool down for about 5 minutes, sprinkle cheese and add to boiled pasta

7. Cut carrot, cucumber, onion and pepper into thin slices and add to pasta

8. Add chickpeas and kidney beans

9. Add vinaigrette, salt and pepper

10. Refrigerate for at least couple of hours and serve cold

Salad Crackers

We both are fond of side dishes than the main course. Though we will have full menu, dal-rice-sabzi-roti, we would need something as an accompaniment like salad, raita, farsan, sweet-anything, leftover, very little quantity will be absolutely fine. Last Saturday, could not think of anything in this category and hence was feeling bad since HE was fasting and I wanted to prepare an extensive menu. I had everything to make a nice salad, but we were kind of bored with it. So I came up with this last minute fix.

Makes 25 crackers
Preparation Time: 15 Minute
Cooking Time: NIL

Ingredients
25 pc topping crackers
1 carrot
1 zucchini
1 tomato
1tsp olive oil
1 tsp grated cheese
1 tsp fresh parsley (optional)
Salt and pepper

Procedure
1. Finely chop carrot, tomato and zucchini
2. Add olive oil, parsley, cheese, salt and pepper
3. When ready to serve, top crackers and serve immediately

Kidney Bean Salad – version II

I had little time to cook and also had to use leftover pasta. So I came up with this version of salad, which would be a great combo with pasta and also a healthy option. Moreover, day before yesterday we went to a local farm to pick vegetables and fruits. So I was really looking forward to use them

Serves 2
Preparation Time: 20 Minute + soaking time
Cooking Time: NIL + refrigeration time

Ingredients
½ cup of kidney beans
¼ cup chopped green pepper
¼ cup chopped yellow pepper
1 small cucumber
1 small onion
1 small tomato
1 carrot
5-6 florets of broccoli
3-4 leaves of iceberg lettuce
Croutons

For Dressing,
1 tbsp sour cream
2 tbsp red pepper sweet salsa
1 tbsp olive oil
Rosemary
Salt and Pepper

Freshly grated cheese for garnishing (Optional)

Procedure
1. Soak kidney beans in warm water for about 6-8 hours and pressure-cook them
2. Steam broccoli and chop pepper, onion, tomato, cucumber, carrot, lettuce
4. Mix above all ingredients
5. In another bowl, whisk together sour cream, salsa, olive oil and rosemary
6. Pour dressing to beans mixture
7. Season with salt and pepper
8. Refrigerate the salad, when ready to serve, add croutons and garnish with cheese

Yesterday we had this salad with pasta and garlic bread – a great combination. Also, farm picked veggies could bring so much freshness to taste.

Pasta Salad with Vinaigrette

Serves 2

Preparation Time: 20 Minute

Cooking Time: NIL + Refrigeration Time

Ingredients

1-cup pasta (small shell or penne)

2 tbsp sweet onion vinaigrette

1 tbsp olive oil

2 tbsp grated fresh Parmesan cheese or cheese powder

Italian seasoning (optional)

Salt and Pepper

Salad veggies

You can have one or more or all from below options:

Carrot, corn, pepper, zucchini, cucumber, onion, olive, broccoli

I prefer onion, corn and green pepper combination

Procedure

1.    Cook pasta per instructions

2.    Once cool down, add veggies, olive oil, vinaigrette and cheese

3.    Season with salt-pepper and Italian seasoning

4.    Refrigerate before serving for couple of hours

This salad is a great option for picnics and potlucks – easy to make and even easier to carry. When in mood for light supper, we love this with juice or soup.

Kidney Bean Salad

I am quite punctual about having protein supplement in everyday food and being vegetarian, lentils and beans are main options. Had it be India, dal-bhat-shak-rotli would be routine Gujarati food, at least in weekdays. But here, none of us is much fond of having dal everyday and hence I have to look for healthy but tasty alternatives. So I keep on experimenting with such salads which are high in nutrition yet tasty and would perfectly work as a side dish.

Serves 2

Preparation Time: 10 Minute + soaking time

Cooking Time: NIL + Refrigeration Time

Ingredients

½ cup of kidney beans

¼ cup of corn kernel

¼ cup green pepper

1 small onion

Croutons or toasted soy nuts (optional)

For Dressing,

2 tbsp sour cream

1 tbsp red pepper sweet salsa

1 tbsp olive oil

Rosemary

Salt and Pepper

Procedure

1. Soak kidney beans in warm water for about 6-8 hours and pressure cook them

2. Cook corn kernel – steam or boil

3. Cut onion and pepper in small pieces

4. Mix above all ingredients

5. In another bowl, whisk together sour cream, salsa, olive oil and rosemary

6. Pour dressing to beans mixture

7. Season with salt and pepper

8. Refrigerate the salad, when ready to serve, add croutons or soy nut for crunchy taste