Green bean and grilled paneer salad Recipe

INGREDIENTS
1/2 tsp (2 mL) chili flakes
2 tsps (10 mL) sesame oil
2 tsps (10 mL) miso
1 tbsp (15 mL) fresh parsley, chopped 
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) rice vinegar
1/4 cup (60 mL) toasted slivered almonds
1 cup (250 mL) Canadian Paneer, cut into cubes
2 cups (500 mL) blanched green beans
Salt to taste

DIRECTIONS
1. Preheat oven to 500°F (260°C).
2. Spread out Paneer on a parchment-lined baking sheet.
3. Grill in the oven for 5–7 minutes.
4. In a large bowl, mix all the remaining ingredients, toss and serve with the grilled Paneer.

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Waterfall beef salad Recipe

INGREDIENTS:
1 to 2 sirloin steaks, depending on the amount of meat you prefer

MARINADE:
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 Tbsp. lime or lemon juice
2 Tbsp. brown sugar

FOR SALAD:
1 large bowl salad greens
1 cup bean sprouts
handful of fresh mint or basil leaves, lightly chopped or torn
1 cup fresh coriander
1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below)
1 cup cherry tomatoes, left whole or sliced in half

DRESSING:
1-2 Tbsp. fish sauce (available at Asian food stores)
3 Tbsp. lime or lemon juice
1+1/2 Tbsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. brown sugar
2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts

DIRECTIONS:
1. Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.

2. For the ground sticky rice (instead of peanuts): Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.

3. Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.

4. Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).

5. If Oven-Broiling the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.

6. While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.

7. When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin.

Green salad with hazelnut dressing Recipe

INGREDIENTS:

Vinaigrette:
1 1/2 tsps red wine vinegar
1/4 tsp Dijon mustard
1/8 tsp fine sea salt
1/8 tsp freshly ground black pepper
1 1/2 tsps toasted hazelnut oil

Salad:
4 cups packaged herb salad blend (such as Fresh Express)
1/2 shallot, thinly sliced

DIRECTIONS:
1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Add salad blend and shallot, tossing to coat. Serve immediately.

Green Bean Salad with Arugula Recipe

INGREDIENTS:
6 cups large bunch arugula
1 small fennel bulb, cored and very thinly sliced
4 ounces raw green beans, cut into 1-inch pieces (about 1 1/4 cups)
6 radishes, cut into wedges
6-8 tbsps Creamy Parmesan Dressing or bottled Caesar dressing

DIRECTIONS:
1. In a large bowl, toss the arugula, fennel, green beans, and radishes with the dressing.

Chickpeas and Dried Cherries Salad Recipe

INGREDIENTS:
6 cups mesclun
2 carrots, halved lengthwise and thinly sliced on the bias
1 15-ounce can chickpeas, rinsed
1/2 cup dried cherries
1/4 cup fresh dill sprigs
4-5 tbsps Balsamic-Dijon Vinaigrette or bottled balsamic vinaigrette

DIRECTIONS:
1. In a large bowl, toss the mesclun, carrots, chickpeas, cherries, and dill with the vinaigrette.

Bartlett Pear Salad Recipe

INGREDIENTS:
3 tbsps finely chopped walnuts
4 large eggs
Cooking spray
2 bacon slices (uncooked)
8 cups gourmet salad greens
½ cup crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
1 tbsp white wine vinegar
1 tbsp extravirgin olive oil
½ tsp dried tarragon
½ tsp Dijon mustard
4 slices French bread baguette, toasted

DIRECTIONS:
1. Place nuts in a small skillet, cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat, set aside.

2. Break 1 egg into each of 4 custard cups coated with cooking spray. Cover with plastic wrap, and microwave at high for 30 seconds or until set, let stand for 1 minute. Remove eggs from cups, drain on paper towels.

3. Cook bacon in a skillet over medium-high heat until crisp, cool slightly. Remove bacon from the pan, reserving 1 teaspoon drippings. Crumble bacon. Combine walnuts, bacon, greens, blue cheese, and pear in a large bowl.

4. Combine 1 tsp reserved drippings, vinegar, oil, tarragon, and mustard in small bowl, stir with a whisk. Drizzle over greens mixture, toss gently. Arrange 2 cups salad mixture on each of 4 serving plates, top each serving with 1 egg and 1 toast slice.

Brussels Sprouts With Honey Dressing Salad Recipe

INGREDIENTS:

For Salad
1 pound (16 ounces) Brussels sprouts
3 to 4 medium carrots
⅔ cup chopped green onions (white and green parts)
⅔ cup lightly packed fresh cilantro leaves (optional), chopped
⅔ cup slivered almonds
¼ cup sesame seeds

For Dressing
¼ cup olive oil
3 tbsps apple cider vinegar
3 tbsps honey
3 tbsps soy sauce
¼ tsp sea salt

DIRECTIONS:
1. First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don't have a food processor, slice them as thinly as possible using a sharp knife, then give them a few extra chops for good measure. Transfer the sprouts to a large bowl.

2. Either use a julienne peeler, a chef's knife, or the grating attachment of your food processor to slice the carrots into skinny little strips. Transfer the carrots to your serving bowl.

3. In a medium-sized skillet over medium heat, toast the almonds, stirring often, until fragrant and turning golden on the edges, about 4 to 5 minutes. Add the almonds to the serving bowl.

4. Add the chopped green onions, cilantro (optional) and sesame seeds to the bowl. In a small bowl, combine the olive oil, vinegar, honey, tamari and sea salt. Whisk until emulsified, then pour the dressing over the slaw. Toss well. For best flavor, let the salad marinate for 10 minutes or longer before serving.

Pomegranate Salad Recipe

Today I made this tangy pomegranate salad. During dinner me and friends coveted the pomegranate seeds and needed a bit of convincing to eat the spicy greens, in the end my friends and I ate the bulk of the salad greens and for once let them indulge in the fruit portion somewhat separately.

INGREDIENTS:
4 cups arugula
½ cup pomegranate seeds
3 tbsps olive oil
2 tbsps balsamic vinegar

DIRECTIONS:
1. In a large salad bowl, combine arugula and pomegranate seeds
2. Drizzle with olive oil and vinegar
3. Toss and serve

Cucumber With Onion Salad Recipe

INGREDIENTS:
2 red onions, julienned
Salt to taste
3 cucumbers, peeled, seeded, and thinly sliced
2 tsps peeled, grated fresh ginger
2 cloves garlic, minced
2 tbsps minced fresh chives
2 tbsps rice vinegar
¼ cup olive oil
Pinch crushed red pepper flakes
Freshly ground black pepper

DIRECTIONS:

1. Place the onions in a large bowl, set aside.

2. In a colander, lightly salt the cucumbers and let drain for about 5 minutes.

3. Meanwhile, whisk together the garlic, ginger, chives, and vinegar in a small bowl. While whisking, add the olive oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.

4. Add the cucumbers to the onions and toss well. Add the dressing and seasonings. Refrigerate for at least 30 minutes. Serve chilled and you got 80 callorie of cucumber with onion salad .

Smoked Mackerel Salad Recipe

INGREDIENTS:

For Salad
1 smoked mackerel
4 tomatoes
2 Belgian endives
1 avocado
200 ml olive oil
Juice of 1 lemon
Salt & pepper to taste

For Dressing
½ clove garlic, crushed
4 tbsps mayonnaise
1 tsp mustard
2 tbsps capers

DIRECTIONS:
1. Remove the head, tail, skin and bones of the smoked mackerel and discard. Cut the flesh into small pieces and remove any smaller bones that you see.

2. Cut the tomatoes into small wedges. Remove the outside leaves of the Belgian endives, halve the heads, remove the hard core and cut diagonally into strips. Peel and halve the avocado, remove the pip and slice thinly.

3. Mix the salad ingredients together in a salad bowl and add olive oil, lemon juice, salt & pepper to taste.

4. In a small bowl, mix the crushed garlic with the other sauce ingredients. Dish the salad up and serve the sauce separately.

Pesto Potato Salad Recipe

INGREDIENTS:
500 g baby gourmet potatoes, washed
1 bunch fresh parsley leaves
¼ cup cashew nuts, roasted
1 clove garlic, crushed
1 ½ Tbsp olive oil
squeeze of lemon juice
½ cup Mayonnaise

DIRECTIONS:
1. Cook gourmet potatoes in lightly salted boiling water until tender. after cool completely. Cut potatoes in halves or quarters and place in a large bowl.

2. Make the pesto by putting parsley leaves, cashew nuts, garlic cloves, and olive oil in a food processor. Process until smooth. Stir through lemon juice and season to taste. Mix pesto through Mayonnaise. Stir through cooked potatoes.

Classic Egg Salad Recipe

This creamy egg salad can be layered with crunchy lettuce on whole wheat toast for a simple sandwich, or stuffed into tomatoes for an impressive appetizer.

INGREDIENTS:
5 Hard-Boiled Eggs, sliced
¼ cup mayonnaise
2 tsp. fresh lemon juice
1 Tbsp. minced onion
¼ tsp. salt
¼ tsp pepper
½ cup finely chopped celery
Lettuce leaves

DIRECTIONS:
1. Reserve 4 center egg slices for garnish, if desired. Chop remaining eggs.

2. Mix mayonnaise, lemon juice, onion, salt and pepper in medium bowl. Add chopped eggs and celery; mix well. Refrigerate, covered, to blend flavors.

3. Serve on lettuce leaves; garnish with reserved egg slices.

Rocket Pecan Salad Recipe

INGREDIENTS:

For Dressing:
½ cup olive oil
¼ cup squeezed lemon juice
2 Tbsps cider vinegar
½ tsp mustard
1 tsp honey

For Salad:
450 g can Baby Beetroot, drained
120 g bag rocket leaves
10 g traditional feta, crumbled
70 g pecan nuts, toasted and roughly chopped

DIRECTIONS:
1. Whisk all dressing ingredients together or shake in a lidded jar.
2. Cut the Baby Beetroot into halves or quarters, depending on the size.
3. To serve, place the rocket into a large bowl. Pour over the dressing and toss lightly.
4. Layer the rocket leaves with the beetroot, crumbled feta and pecan nuts on a platter.

Romaine Salad Recipe

INGREDIENTS:
4 slices bacon
1 head romaine lettuce, cut into strip
1 cup grape tomatoes, halved
4 scallions, sliced
4 to 6 tablespoons Creamy Parmesan Dressing
or bottled Caesar dressing

DIRECTIONS
1. In a skillet, cook the bacon over medium heat until crisp, 6 - 8 minutes. Transfer to a paper towel-lined plate. Break into pieces when cool.

2. In a large bowl, toss the lettuce, tomatoes, scallions, and bacon with the dressing.

Herbs Salad with Toasted Almond Recipe

INGREDIENTS:
¼ cup sliced almonds
1 large head Boston or Bibb lettuce, leaves torn (6 cups)
1 cup fresh parsley leaves
1 cup fresh cilantro leaves
10 chives, cut into 1-inch lengths
4 to 5 tbsps Lemon
Shallot Vinaigrette or bottled Italian vinaigrette

DIRECTIONS:
1. Heat oven to 400° F. Spread the almonds on a rimmed baking sheet and toast, tossing occasionally, until golden, 5 to 6 minutes.

2. In a large bowl, toss the lettuce, parsley, cilantro, chives, and almonds with the vinaigrette.

Root Salad with Red Wine Recipe

The root vegetables here works so well, but you are free to mix the veggie. Just be sure to not have too many sweet veggies like carrots and parsnips, or too many sharp ones, like radishes or turnips.

INGREDIENTS:
1 tsp mustard
1 tsp sea salt
1 tsp sugar
¼ cup red wine vinegar
1 cup chopped parsley
¼ cup olive oil
2 large carrots
2 medium parsnips
1 small celery root
½ daikon radish

DIRECTIONS:
1. Put the mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 15 seconds. Scrape down the sides of the blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. Then, move the blender to its highest setting and puree for about 1 minutes.

2. Peel all the veggie except for the radishes, if you are using black ones. The slivers of black in the salad look cool. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length if you can.

3. To finish, toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving.

Fresh Honey Watermelon Recipe

I could not decide whether to treat my sweet tooth or savory my one, so that the two treaties! This seems like a strange combination, but all salad ingredients complement each other perfectly. Avocado pairs well with sweet dishes. The couple and salted watermelon and honey gives the perfect blow both ingredients! I highly recommend this salad for a snack!

INGREDIENTS:
2 cups diced watermelon,
¼ of a medium avocado diced,
1 tsp sea salt sunflower seeds,
½ tbsp honey,
and a light slash of lemon juice.

DIRECTIONS:
1. You know it how to make it :)

Potato Salad With Mayonnaise Recipe

INGREDIENTS:
new potatoes
½ tsp salt
½ tsp black pepper
1 tsp extra virgin olive oil
1 tsp reduced fat creme friache
1 tbsps reduced fat greek yoghurt (preferably 0% fat)
1 spring onions
2 lemons
2 tbsps light mayonnaise
chopped chives
chopped parsley

DIRECTIONS:
1. Boil the potatoes in salted water until they are cooked all the way through. If they are overcooked then they will fall apart but if they are undercooked then they will taste crunchy and odd so this part is important.

2. Leave the potatoes to cool in the fridge for about half an hour.

3. Once the potatoes have cooled add creme friache, greek yoghurt and a mayonnaise to them. Chop the spring onions and add.

4. Add the zest of 2 lemons and the juice of half a lemon. Add the chives, parsley and a little salt and pepper and drizzle with a dash of olive oil.

5. Serve and enjoy it.

Garbanzo Salad Recipe

"This is an easy and healthy salad that is a big plate of barbecue chicken, beef or fish! It can also be easily adapted to a Tex-Mex style changing lemon lime, parsley to cilantro and adding ground cumin and / or chili powder! Be sure to add the lemon zest (or lemon zest) as this really adds a spark to the salad! "

INGREDIENTS:
1 (15.5 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 lemon, zested and juiced
1 medium tomato, chopped
¼ cup chopped red onion
½ cup chopped fresh parsley
1 tsp capers, rinsed and drained
3 tbsps extra virgin olive oil
½ tsp salt, or to taste

DIRECTIONS:
1. In a large bowl, combine the chickpeas, beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover and refrigerate for 2 hours, stirring occasionally, before serving.

Mango Salad Recipe

Ok, this is the most easy salad menu, hope you like it.

INGREDIENTS:
Lettice
Small mango
Vineger.
Onion if you like
½ tsp salt

DIRECTIONS:
Wash and cut up lettice ,peel mango chop up in chunks stick all in a bowl add vinegar and salt to taste , try it to belive how good it is.