Salads With Interesting Dressings

easy breakfast recipes

Badam & Anjeer Salad

Ingredients:

Spinach kid leaves - three cups

Almonds (blanched& peeled) - ½ cup

Anjeer (dry) - 8 nos

Tomato diced - one cup

Onions thinly sliced - ½ cup

Watermelon diced - one cup

Olive oil - 4tbl spn

For dressing

· This salad recipe tastes great & is also high on nutrition value

· Instant source of energy for your long day ahead or even after a heavy work out session

· Makes you feel light throughout the day & is an incredible breakfast option

Tamarind paste - two tblspn

Black salt - ½ tsp

Salt - ½ tsp

Jeera bhunna - two tsp

Ginger powder - ½ tsp

easy breakfast recipes

Preparation:

Red chilly pwd - ½ tsp

· Soak anjeer overnight in water. Drain the water & cut in to quarters. Mix anjeer with the remainder of the veggies, fruits & sliced almonds

· For the dressing mix all the ingredients & whisk it. Pour over the salad & toss it. Serve immediately

Ingredients:

Almond, oranges & Roast Pumpkin salad

Pumpkin - 50 g

Fresh Orange - 50 g

Almond Flakes - 50 g

Mixed Lettuce - 200 g

Honey - ten g

Olive oil - 25 g

Mustard - ten g

Almond paste - twenty g

Almond slivers toasted - 30 g

Balsamic vinegar - twenty ml

· This salad option gives you a distinctive taste, a combination of veggies & citrus fruit

easy breakfast recipes

Preparation:

· It is a great option which you can have throughout the day

· Its high on nutrition as it's high fibre content & is tremendous simple to make

· In a bowl mix all the ingredients, including lettuce, roasted pumpkin, then add dressing & plate it.Sprinkle with toasted almond slivers

Cut Pumpkin in to wedges & marinate it with honey, rosemary & roast it for 30-35 minutes or until cooked at 180 Peelfresh orange & cut in to wedges. Then, in a bowl, add olive oil, honey, salt & almond paste, & balsamic. Blend it & keep it aside

easy breakfast recipes

Ingredients:

Roast Eggplant & Almond Salad

Roast almonds halves (peeled) - ten g

Small brinjals - five nos

Fresh pomegranate - ten g

· The tangy twist in this salad is refreshing for your taste buds

· Eggplant & almond salad is a filling option & thus make a great lunch option along with some fresh juice

Pea shoots - twenty g

Chopped garlic - three g

Hung curd - 45 g

Olive oil - 15 ml

Saffron - ten -12 strands

Garam masala - two g

Basil leaves - two nos

Salt - to taste

Chaat masala - three g

Preparation:

Wash & cut brinjals lengthwise, sprinkle salt, garam masala, olive oil, & bake at 180*c for ten minutes. Seperately, whisk hung curd in a mixing bowl, add chopped garlic, salt, saffron, olive oil & mix well to make a smooth dressing
Spread pea shoots on a plate, sprinkle chaat masala & arrange baked aubergine halves on it. Drizzle saffron yogurt dressing on the aubergines & garnish with fresh pomegranate pearls, roast almonds & shredded basil leaves




easy breakfast recipes

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