salad Archives - the Masala Girl

Salads Vegan Vegetarian

Meatless Monday – Fall Salad with Orange-Maple dressing

Happy Fall y’all! This salad is making it’s way to our table at least once a week. The addition of maple syrup to the orange dressing gives it a wonderful sweetness, richness, and depth. The salad is fresh and crisp and makes good use of what’s in season at this time of year. Enjoy!

Ingredients

For the dressing:
2 tablespoons Extra virgin olive oil
1 tablespoon of vinegar (apple cider or Trader Joe’s Gourmet Orange Muscat Champagne Vinegar)
2 heaped tablespoons of frozen orange juice concentrate
2 tablespoons maple syrup
Squirt of yellow mustard
Dash of garlic powder, or one small clove of fresh garlic pushed through a garlic press
Salt and pepper to taste
For the salad:
3 cups Sweet lettuce (loosely packed), tough stems removed and leaves roughly chopped
**sweet lettuce is similar to romaine
3 Rainbow carrots, peeled into strips (using a vegetable peeler)
1 cup mixed cherry tomatoes, halved
One bell pepper (red, yellow, or orange), finely chopped
2 Persian cucumbers, finely chopped
1/4 to 1/2 cup of candied Pecans, roughly chopped into small pieces

Instructions

Place ingredients for salad dressing into a mason jar fitted with a lid. Shake vigorously and set aside.
Toss lettuce and carrots together in a large bowl.
Add tomatoes, bell pepper, and cucumbers to the lettuce salad mixture.
Sprinkle pecans on top.
Give dressing another shake and pour desired amount of dressing over salad.
Toss and serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegan Vegetarian

Meatless Monday – Sumi Salad

The summer heat has me craving salads, so today I made my longtime friend Audrey’s Mom’s Sumi Salad recipe (wow that was a mouthful). I’ve been enjoying this salad for over 20 years now! The dressing is a cinch to make and has that perfect salty-sweet balance. (It makes a great marinade for grilled veggies as well) Love the crunchiness of the cabbage, combined with the juicy mandarin oranges and the sesame flavor just makes me oh so happy. This salad can sit for a while without getting soggy, which is great for BBQ’s, picnics, etc. Feel free to play around with the veggies, I have added avocado to this with creamy delicious results. Enjoy!

Ingredients
For the dressing:
⅛ cup organic sugar
½ teaspoon black pepper
½ teaspoon sea salt
½ cup mild tasting oil
3 Tablespoons rice vinegar
½ tablespoon sesame oil
⅛ cup toasted sesame seeds

For the salad:
3 cups shredded green cabbage (I got mine prepackaged at Trader Joe’s)
1 cup purple shredded cabbage (I bought prepackaged)
½ cup grated carrots
1 Persian cucumber, skin on and finely chopped
8 sugar snap peas (edamame is great too), finely chopped
1 small red pepper, finely chopped
3 green onions, green parts only finely chopped
1 11oz can of mandarin oranges, drained
Handful of shelled roasted and salted sesame seeds
Handful of dry toasted sliced almonds

Instructions
1. Place sugar, pepper, salt, oil, vinegar, sesame oil, and sesame seeds in a mason jar fitted with a lid and shake like crazy. Set aside.
2. Add cabbages, carrots, cucumber, snap peas, red pepper, green onion, oranges, sesame seeds, and almonds in a large bowl.
3. Give the dressing another shake and pour over salad. (Pour as much or little dressing as you desire)
4. Toss until salad is well coated with dressing. Enjoy

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Meatless Monday – Panzanella (Tuscan Bread Salad)

Panzanella, what used to be considered a “poor man’s salad”, has in recent years become hip and trendy. My version features pieces of crusty bread, juicy tomatoes, and fresh basil, with cubes of creamy soft mozzarella cheese. I used a balsamic vinegar in the dressing, adding some darkness, earthiness and sweetness to this summer salad. If you don’t like the bread a bit moist, add it last (after the dressing) and serve immediately. Enjoy! 🙂

Ingredients

3 cups stale crusty bread (I used baguette)
2 tablespoons extra virgin olive oil
4 springs fresh rosemary
1 teaspoon fresh thyme
Dash of garlic powder
Salt and pepper to taste

For the dressing:
1⁄4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 clove garlic
Salt and black pepper to taste

For the salad:
3 cups cherry or grape tomatoes, halved
1 cup soft mozzarella cheese, cut into bite sized cubes
1⁄2 cup fresh basil, roughly chopped
1 teaspoon capers
1⁄4 cup kalamata olives, pitted and sliced in half

Instructions

Preheat oven to 375.
Prepare a cookie sheet with a silpat, or nonstick tin foil.
Place bread in a large bowl, and drizzle with olive oil.
Add rosemary, thyme, garlic, salt and pepper and toss to combine.
Spread bread into a single layer onto prepared cookie sheet and bake for roughly 15 minutes, or until bread is slightly golden and crunchy.
In a medium sized bowl whisk together olive oil, balsamic, sugar, garlic, salt and pepper.
In a large bowl combine tomatoes, mozzarella, basil, capers, and olives.
Add bread, and drizzle with desired amount of dressing.
Toss and serve.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Meatless Monday – Summer Salad with Quinoa and Citrus dressing

Hi there! I’ve got a fun Summer salad here for you. Some of you may not be huge quinoa fans, but it’s pretty well hidden in this salad and oh so good for you – so give it a try! I love the earthiness and texture the quinoa adds to the salad, coupled with the brightness of the citrus here. Vegans can use maple syrup instead of honey, and omit the goat cheese. Quinoa and dressing can be made the night before and stored in the fridge. Enjoy!

Ingredients

For the dressing:
1⁄4 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen orange juice concentrate (thawed)
2 tablespoons honey
Small squirt of yellow mustard
1 teaspoon dill, finely chopped
1 teaspoon mint, finely chopped
1 teaspoon parsley, finely chopped
1 small clove garlic, finely minced

For the salad:
1⁄3 cup cooked quinoa (room temperature)
2 heaped cups loosely packed fresh spinach leaves
2 heaped cups loosely packed baby spring lettuce mix
1⁄2 cup fresh blueberries
5 large strawberries, finely chopped
1⁄2 cup Granny Smith apple, finely chopped
1⁄4 cup mandarin oranges (juice drained)
Handful of raw sliced almonds
1 to 2 tablespoons goat cheese

Instructions

Cook quinoa according to package directions. Set aside to cool.
Place olive oil, lime juice, orange juice concentrate, honey, mustard, dill, mint, parsley and garlic in a mason jar fitted with a lid and shake until well combined. Set aside.
In a large bowl combine quinoa, spinach, lettuce, blueberries, strawberries, apple, and oranges.
Add desired amount of dressing and toss to combine.
Sprinkle almonds and goat cheese on top of salad mixture and serve.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Mexican Inspired Cabbage Salad

I had some leftover slaw from my vegetarian tacos (if you haven’t tried those, they are a must), and thought it would make a fantastic salad – and it did! The creamy-tangy dressing combined with the rich avocado, crunchy cabbage and pumpkin seeds was a hit in our house. Make it vegan by using vegan sour cream and mayo. Enjoy!

Ingredients

2 cups shredded cabbage 1⁄4 cup cilantro, finely chopped
1 tablespoon green onion, finely chopped
1⁄4 cup sour cream
1⁄4 cup mayonnaise
3 tablespoons fresh lime juice
1⁄8 teaspoon cumin powder
Dash of garlic powder
Dash of cayenne pepper
Dash of paprika
Salt and black pepper to taste
1 Roma tomato, finely chopped
1 avocado, cut into small pieces
Handful of roasted and salted pepitas/pumpkin seeds (I got mine at Trader Joe’s)

Instructions

Toss cabbage, cilantro, and green onion in a medium sized bowl, set aside.
In a small bowl stir together sour cream, mayonnaise, lime juice, cumin, garlic, cayenne, paprika, salt and pepper until well combined.
Add dressing by the spoonfuls folding and tossing until cabbage mixture is well coated (reserving leftover dressing for garnish) set aside.
Top cabbage mixture with avocado, tomatoes, and pumpkin seeds.
Add extra dressing if desired.
Enjoy!

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Mediterranean Salad

It’s so hot this week in Southern California. I am living on salad and smoothies. I have a hearty salad recipe here that makes a very satisfying meal. I love this dressing…the saltiness of the feta, combined with the tangy lemon juice, and earthy cumin make for a great combination. The mint adds a fresh summer flavor to the salad. Enjoy!

Ingredients
For the salad:
3 cups Romaine lettuce, chopped
2 Persian cucumbers, chopped into small pieces
1 cup sugar plum tomatoes, cut in half
1⁄2 cup cup canned garbanzo beans, rinsed and drained
2 tablespoons mint, chopped
2 tablespoons parsley, chopped
1⁄2 cup pita chips, crushed into small bits
For the dressing:
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄2 cup feta cheese
1⁄2 teaspoon cumin powder
Dash of black pepper
Dash of garlic powder
3 tablespoons fresh lemon juice
Salt to taste

Instructions
1. Place lettuce, cucumbers, tomatoes, garbanzo beans, mint, parsley, and pita chips into a large bowl. Set aside.
2. Using a fork stir mayonnaise, sour cream, feta cheese, cumin powder, black pepper, garlic powder, lemon juice and salt in a medium sized bowl until well combined.
3. Pour desired amount of dressing over salad, and toss to combine.
4. Serve immediately. Enjoy!
*dressing recipe could make two salads depending on how much dressing you like.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Vegan Vegetarian

Roasted Corn, Avocado, and Black Bean Salad

I got this recipe from my friend Darci years ago, and it has been one of my go-to salads since. I’ve tweaked it a bit here, I added less onion, garlic, black beans and jalapenos (for the little kiddos). It’s fab served up with tortilla chips as an appetizer too. Enjoy!

Ingredients
Corn:
Cookie sheet covered with nonstick tin foil or silpat
1 16oz package frozen organic corn, thawed
2 tablespoons extra virgin olive oil

Dressing:
1 tablespoon salt, or to taste
3/4 teaspoon cumin powder
6 tablespoons fresh lime juice (about 3 limes)
5 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 clove garlic, finely minced or pushed through a garlic press

Salad:
1 cup fresh cilantro, chopped
2 tablespoons red onion, finely chopped
3 italian tomatoes, chopped (3/4 cup)
2 jalapeno peppers, seeded, finely chopped (optional)
1 red bell pepper (1 cup), finely chopped (deseeded and core removed)
1 15 oz. can black beans, drained and rinsed in a colander
2 avocados, peeled, cut into 1/2 inch pieces (2 cups)

Instructions
Corn:
1. Place corn on prepared cookie sheet.
2. Bake for 18 to 22 minutes, or until corn begins to turn light golden brown, stirring every 5 to 10 minutes.
3. Remove from oven and set aside to cool.

Dressing:
In a small jar with tight fitting lid shake to combine salt, cumin, lime juice, 5 tablespoons oil, vinegar, and garlic.

Salad:
1. In a large bowl, combine cilantro, onion, tomatoes, chiles, bell pepper, garlic, beans, and corn.
2. Add dressing, stir to combine.
3. Add avocado, fold gently to combine and serve immediately or refrigerate up to 6 hours and add avocado at serving time.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Winter Salad with Blue Cheese Dressing

This salad was supposed to be a slaw…ever have one of those days? I mean where you start of in the kitchen thinking you are making one thing and it turns into something else? Luckily today was a delicious mistake.
My Mom used to make this incredible blue cheese dressing when I was a kid. She recently found the recipe, and it had gotten my wheels turning to make something with it. I thought I had purchased everything I needed to use it in a winter slaw, and when I went to make it today I realized I had gotten shredded iceberg – not my favorite lettuce. When I expressed my dismay, my older daughter said “Iceberg will be even better than cabbage!” So I decided to stop crying over spilled milk (so to speak), and get on board. I’m glad I did because we were super happy with the results! Even my 18 month old twins enjoyed it. 🙂 With all the prepackaged shredded vegetables, it takes just minutes to prepare. Enjoy!

Ingredients
For the dressing:
4oz (1/2 cup) Blue Cheese, crumbled
1⁄2 cup mayonaise
1⁄2 cup sour cream
Salt and fresh ground pepper to taste

For the salad:
3 cups iceberg lettuce, shredded
1 cup carrots, shredded
1⁄2 cup purple cabbage, shredded
2 tablespoons parsley, finely chopped
4 tablespoons lightly sweetened dried cranberries, chopped into small bits
1⁄2 to 3⁄4 cups glazed walnuts, roughly chopped

Instructions
For the dressing:
1. Combine ingredients, beating until they are thoroughly blended. Store in refrigerator until ready to use.

For the salad:
1. In a large bowl combine lettuce, carrots, purple cabbage, parsley, cranberries, and walnuts.
2. Add dressing a little bit at a time, and toss to coat lettuce mixture until desired amount of dressing is reached.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Salads Vegetarian

Meatless Monday – Carrot Salad

My friend Gali brought this salad over for a pot luck, and thankfully she shared her recipe. This salad has that perfect combination of savory & sweet. The carrots relax a bit in the marinade, but maintain their crispness, and the pecans add a sweet crunch. Great for a holiday side dish as well. Enjoy!

Ingredients
2 (10 oz) packages of shredded carrots
8 flat teaspoons yellow mustard
1⁄3 cup white wine vinegar or white balsamic vinegar
1⁄3 cup mild flavored extra virgin olive oil
1⁄4 heaping cup honey
1 small clove garlic, finely chopped or put through a garlic press
Pinch of brown sugar
Salt and pepper to taste
1 5oz bag candied Pecans, roughly chopped into small pieces

Instructions
1. Dressing: Whisk together: yellow mustard, white wine vinegar, oil, honey, garlic, brown sugar, salt and pepper. Set aside.
2. Place shredded carrots into a large bowl.
3. Pour dressing over carrots and stir well.
4. Cover and refrigerate for 2 hours.
5. Remove and stir carrots from the bottom up.
6. Cover and refrigerate an additional 2 hours. (You can also refrigerate overnight)
7. Remove from fridge.
8. Drain excess dressing from the carrots in a colander if desired.
9. Add candied pecans (I get mine from Trader Joes), and stir to combine.
10. Serve immediately.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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Misc Salads Vegetarian

Meatless Monday – Pomegranate Salad

My mother in law made this salad for me years ago, and it’s really one of my all time favorites. The sweetness of the date syrup, coupled with the tartness of the pomegranate syrup and the pomegranates themselves is just fabulous. I purchase the Pomegranate syrup/glaze and date syrup at my local Middle Eastern store, but I have found it in traditional grocery stores as well. Feel free to use my link below to find it on Amazon. I use Romaine or butter lettuce typically for the greens. Enjoy!

Ingredients

1⁄4 cup mild tasting olive oil
2 tablespoons Pomegranate juice
2 tablespoons Pomegranate syrup/glaze
2 tablespoons date syrup
2 tablespoons honey
Himalayan Pink Salt or sea salt to taste
Fresh ground black pepper to taste
2 tablespoons toasted sesame seeds
9 oz bag Romaine or Butter lettuce
1⁄2 cup (or more if you like) Pomegranate seeds

Instructions

In a small dry skillet toast sesame seeds over medium heat, until light brown in color – about 3 to 5 minutes. Pour sesame seeds out onto a paper towel to cool.
Whisk together olive oil, pomegranate juice, pomegranate syrup, date syrup, honey, salt, and pepper. (I like to put everything in a mason jar and just shake it up until combined.) Set aside.
Arrange lettuce in large bowl or platter.
Top with pomegranate seeds and sesame seeds, add dressing and toss. Serve immediately.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂

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****Update! I am so excited that this recipe was featured by The New York Times, check it out: