Low Fat Vegan No Oil Lentil Salad / My Go To Vacation Salad
I made this salad almost every night for the last 3 weeks on my vacation in Greece. It was delicious! Initially I only started with Lentils & Onion with a drizzle of balsamic. Slowly I started adding other things. Some nights I added cucumbers, bell peppers, green onions, capers, the list goes on and on. It is an easy nutritious salad that can be made anywhere. I do not add any spices to this salad. You can of course add what ever spices you like.
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Ingredients for Lentil Salad:
2.5 C uncooked lentils rinsed.
Boil lentils in pot for 30 min or until soft to your liking.
1 C chopped onion (red onion) Option: Green Onions
1 carrot chopped
2 tomatoes chopped
1 T chopped parsley.
Balsamic vinegar.
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Low Fat Vegan No Oil Healthy Green Salad EASY
I make this salad almost every day. I love it!! I add stuff to it all the time mostly left overs. I have added quinoa, leftover baked potatoes chopped up, corn, apples, garbanzo beans, black beans, white beans, avocado, brown rice..... the list goes on and on. The dressing is very easy and delish.
Dressing recipe:
1/3 C balsamic vinegar
1/3 C agave or maple syrup
1 T Dijon mustard
Mix and serve.
Healthy Protein Salad - Weight loss Friendly By Healthy Food Fusion
Have a complete Healthy meal with this Protein Salad recipe made with easily available ingredients. It helps in weight loss and is filling to become a complete meal. #HealthyCookingToYou #FoodFusion #HealthyFusion #HappyCookingToYou #DigitalAmmi #digitalmom
Written Recipe:
Knife used in this video:
Protein Salad
Serves 2
Recipe in English:
Ingredients:
-Kalay chanay (Black chickpeas) boiled 1 & ½ Cup
-Mong phali (Peanuts) roasted 1 Cup
-Paprika powder ½ tsp
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Olive oil 1 tbs
-Kheera (Cucumber) 1 medium
-Tamatar (Tomatoes) 2 large
-Pyaz (Onion) 1 large
-Salad patta (Salad leaves) 1 bunch
-Shaljam (Turnip) 1 medium
-Olive oil 3 tbs
-Til (Sesame seeds) black & white 1 tbs
-Lemon juice 1 tbs
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Hara dhania (Fresh coriander) chopped handful
Directions:
-In a frying pan,add black chickpeas,peanuts,paprika powder,pink salt,black pepper crushed and olive oil,mix well and roast on medium flame for 2 minutes & set aside.
-Cut cucumber in small slices & set aside.
-Deseed tomatoes,chop & set aside.
-Peel & slice onion & set aside.
-Chop salad leaves & set aside.
-Slice turnip & set aside.
-In a bowl,add olive oil,sesame seeds,lemon juice & whisk well.
-Add pink salt,black pepper crushed,whisk well & set aside.
-In a bowl,add all vegetables,roasted chickpeas & peanuts,fresh coriander,prepared seasoning & mix well & serve!
Recipe in Urdu:
Ajza:
-Kalay chanay (Black chickpeas) boiled 1 & ½ Cup
-Mong phali (Peanuts) roasted 1 Cup
-Paprika powder ½ tsp
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Olive oil 1 tbs
-Kheera (Cucumber) 1 medium
-Tamatar (Tomatoes) 2 large
-Pyaz (Onion) 1 large
-Salad patta (Salad leaves) 1 bunch
-Shaljam (Turnip) 1 medium
-Olive oil 3 tbs
-Til (Sesame seeds) black & white 1 tbs
-Lemon juice 1 tbs
-Pink salt to taste
-Kali mirch (Black pepper) crushed to taste
-Hara dhania (Fresh coriander) chopped handful
Directions:
-Frying pan mein kalay chanay,mong phali,paprika powder,pink salt,kali mirch crushed aur olive oil dal ker ache tarhan mix karein aur darmiyani ancch per 2 minutes kliya roast ker lein & side per rakh dein.
-Kheera ko small slices mein cut ker lein & side per rakh dein.
-Tamatar ko deseed ker ka chop ker lein & side per rakh dein.
-Pyaz ko peel ker ka slice ker lein & side per rakh dein.
-Salad patta ko chop ker lein & side per rakh dein.
-Shaljam ko slice mein cut ker lein & side per rakh dein.
-Bowl mein olive oil,til aur lemon juice dal ker ache tarhan whisk ker lein.
-Pink salt aur kali mirch crushed dal ker ache tarhan whisk karein & side per rakh dein.
-Bowl mein tamam vegetables,roasted chanay & mong phali,hara dhania aur tayyar seasoning dal ker ache tarhan mix ker lein & serve karein!
HEALTHY RED BEANS SALAD | DELICIOUS RAJMA SALAD
Healthy Red Beans Salad - Quick Red Kidney Beans Salad - Delicious Rajma Salad
Make this quick and easy salad using canned red kidney beans or any beans of your choice. I sometimes mix and match different type of beans and make this. This salad recipe is healthy, nutritious and can be served as a side for any meal or you can have this red bean salad by itself.
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Ingredients required for making red kidney bean salad - serves 6
* one 16 oz can of red kidney beans / 1 & 1/2 cups of cooked rajma. Keep aside some rajma whenever you pressure cook it. You can freeze it in a container and use it for making salad whenever you feel like.
If using canned beans, please discard all the water and rinse the beans thoroughly under cold tap water
* 1/2 cup of frozen mixed vegetables. I boiled them till just tender and immediately transferred them to a bowl of ice cold water to retain their color and prevent them from getting mushy.
* 2 small cucumbers or 1 cup chopped
* 2 medium sized ripe tomatoes.
* 1/2 of a medium green capsicum (bell pepper). Can use red, orange or yellow bell pepper.
* 1/2 of a medium onion
* 1 green chilli (optional)
* 1 clove of garlic
* 1 tablespoon raisins (optional)
* 1/2 a cup of chopped cilantro (dhaniapatta) and 8 to 10 mint leaves (pudina)
* 1 teaspoon heaped chaat masala
* 1/2 teaspoon roasted cumin seeds. Take about a teaspoon in a skillet and continuously move them around with a spoon on low heat till they are fragrant. Please do not do this on high heat as the seeds will burn and become bitter. Grind them in a mortar or pestle.
* 1 teaspoon salt or as per taste
* 1/2 teaspoon coarsely crushed black pepper
* 3 tablespoons extra virgin olive oil
* 1 tablespoons fresh lemon/lime juice or any vinegar of your choice
* 1/2 a tablespoon of maple syrup/honey (optional)
Tips -
* Include and exclude any vegetables according to your choice and preference.
* Make the vinaigrette in a bottle so that you can shake very well to attain a creamy consistency.
* If you plan to serve the salad later then chop everything and keep them ready in a bowl. Just before serving add the salt and the vinaigrette. I sometimes add just 1/2 of the vinaigrette to prevent the veggies from getting soggy. Keep the extra 1/2 in a small bowl beside the salad so that people can add more if they choose to.
* you can skip the chaat masala or roasted cumin and add any seasonings or herbs according to your choice.
* You can store this salad for up to 2 days in the refrigerator.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
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Low Fat Vegan No Oil No FATA Greek Salad
Ok here it is. I have had several viewers ask for my Greek Salad version. I know I will get a lot of heat from my fellow Greeks but as I said above this is my version of the Greek Salad. I grew up eating the traditional one and I can say mine is better:) I omit all the FAT. Feta is 100% fat and so is oil olive oil. I do not add any olives to this salad because they are super high in sodium. The lasagna recipe is not mine. It is on Jill McKeever's YouTube page. The recipe is from Plant Food Nation Cookbook another Campbell cookbook. Here is where you can find it:
Ingredients:
1/2 head of romaine lettuce
2 large tomatoes
1/2 bell pepper
1 1/2 cup of cucumber
1/2 red onion sliced thin
2 green onions chopped
1/2 can (1 C) drained rinsed cannellini beans
3 T chopped parsley
Red wine vinegar
Sherry vinegar
sea salt
oregano