Thai Salad Recipe in 10 Minutes | Healthy Salad Recipe | Superfood Salad सलाद | Kunal Kapur Recipes
This salad is bright and colorful, just like a rainbow. Beyond its looks, it is delicious & refreshing too. Healthy, hearty, and loaded with colorful veggies this Thai Garlic Sesame Peanut Veggie Salad is as scrumptious as it looks. It’s tossed in a flavourful dressing and topped with mint, cilantro, and lime juice and will make a perfect addition to really any meal.
It’s a salad that will wow your guests and your tastebuds! This salad recipe is more of a guideline for how to create your own rainbow salad. There are no rules here but rather a guide to the fruits and vegetables you can choose from each color to create your own beautiful, superfood salad.
Tell me how it turned out to be in the comments. Share your re-creation on Instagram, Facebook, or Twitter and use #KunalKapurRecipes and tag me. :)
#ThaiVegSalad #ThaiSalad #Salads #SaladRecipe #KunalKapur #Trending
(Serves 2)
Ingredients
For Dressing
Garlic chopped - 1tsp
Salt - a pinch
Jaggery (powdered) - 3 tbsp
Ginger chopped - 2tsp
Lemon juice - 3 tbsp
Soya sauce (light) - 2tbsp
Chilli sauce - 1 tbsp
Peanut butter - 1tbsp
Sesame oil - 1tbsp
For Salad
Mango sliced - 2cups
Cabbage shredded - 1cup
Purple cabbage shredded - 1cup
Capsicum sliced - ½ cup
Raw papaya shredded - 1cup
Carrot juliennes - 1 cup
Spring onions chopped - ½ cup
Mint leaves - a handful
Salt - a pinch
Lemon juice - 2tbsp
Sesame (toasted) - 1tbsp
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Impress your guests all holiday season long with Ina's satisfying Warm Butternut Squash Salad!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Butternut Squash Salad with Warm Cider Vinaigrette
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 43 min
Prep: 15 min
Cook: 28 min
Yield: 4 servings
Ingredients
1 (1 1/2-pound) butternut squash, peeled and 3/4-inch) diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
3/4 cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry
1/2 cup walnuts halves, toasted
3/4 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.
Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.
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Ina Garten's Roasted Butternut Squash Salad | Barefoot Contessa | Food Network
Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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The Ultimate Beet Salad – Bruno Albouze
Learn how to cook beets to the perfection. Elegant and healthy, this beet salad appetizer is a blast!
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Five Slimming World recipes with fish
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Slimming World oven baked fish and chips - FREE
Syns per serving - FREE
800g potatoes, peeled and cut into thin chips
4 thick skinless cod or haddock fillets
2 eggs, separated
fresh parsley, chopped
Lemon wedges, to serve
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Line a baking tray with non-stick baking parchment and scatter over the chips.
Whisk the egg whites in a large bowl until they form soft peaks. Whisk the yolks in another bowl and fold into the egg whites along with a pinch of salt and fresh parsley. Stir to mix well and dip in the fish and bake along side the chips for 15-20 minutes or until the egg is lightly browned and the fish is cooked through. Serve with the Slimming World chips, mushy peas and lemon wedges to squeeze over.
Slimming World Syn-free luxury fish pie recipe - FREE
Syns per serving - FREE
Ingredients
400g carrots, peeled and roughly chopped
300g swede, peeled and roughly chopped
1 large egg, beaten
4 tbsp fat free natural yogurt
Salt and freshly ground black pepper
300g fat free natural yogurt
150g quark
4 tbsp chopped fresh dill
2 tbsp chopped fresh flat-leaf parsley
200g skinless cod fillets, cooked and cut into large bite-sized pieces
200g skinless smoked haddock fillets, cooked and flaked
3 hard boiled eggs, peeled and quartered
200g cooked and peeled prawns
Juice of ½ a lemon
Preheat the oven to 200°C/180°Fan/Gas 6.
Start by making the topping. Put the carrots and swede into a large pan of lightly salted boiling water and cook for 25-30 minutes, until tender. Drain, return to the pan and mash. Allow to cool, stir in the beaten egg and 4 tbsp of yogurt, season and set aside.
Poach the fish in a little milk for 4-5 minutes until the flesh has gone opaque.
Mix the 300g yogurt, quark and herbs and add the cooked seafood fish mixture in a large mixing bowl with the hard boiled eggs, prawns and lemon juice. Season and mix well. Transfer this mixture to a deep, ovenproof dish. Spoon the mash topping over the surface, then ruffle with a fork. Place in the oven and bake for 20-25 minutes until the topping is lightly browned.
You can change the fish to suit your taste - salmon is particularly tasty or smoked haddock, prawns and Alaska pollack all work well. Topped with swede and carrot mash, it's a great way of packing in some extra veggies or making this dish SP.
Slimming World tuna pasta bake - 3 Syns
3 Syns per serving (To make this dish Free, leave out the cheese.)
350g dried fusilli pasta
1 small leek, trimmed and thinly sliced
100g frozen spinach
100g frozen sweetcorn
250g tub plain quark
175g fat-free natural fromage frais
400g canned tuna chunks in spring water, drained
75g reduced-fat Cheddar, grated
Preheat your grill to its highest setting. Cook the pasta in a large pan of lightly salted boiling water for 8 minutes. After 4 minutes, add the leek, spinach and sweetcorn, drain the pasta and vegetables and tip back into the pan. Stir the quark, fromage frais and tuna chunks into the pasta with half of the cheese and some seasoning.
Spoon the pasta into a large ovenproof dish, sprinkle over the remaining cheese and place on a baking tray. Grill for 10 minutes until the cheese is melted and browning. Serve with salad or fresh veggies.
Slimming World Salmon curry in a hurry - FREE
Syns per serving - FREE
Low calorie cooking spray
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground ginger
1 tbsp korma curry powder
400g can chopped tomatoes
300ml boiling vegetable stock
Salt and freshly ground black pepper
500g skinless and boneless salmon fillet, cut into chunks
500g frozen broccoli florets
Small handful of finely chopped fresh coriander
Method
Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Add the onions and garlic and stir-fry for 1-2 minutes, then add the ginger and curry powder and stir-fry for 1 minute. Stir in the tomatoes and stock, bring to the boil and cook over a medium heat for 6-8 minutes. Season the salmon pieces and add to the pan along with the broccoli. Cook for 5 minutes or until the fish is cooked through. Remove from the heat, check the seasoning, scatter over the coriander and serve with boiled basmati rice.
Slimming World ribbon trout - FREE
Syns per serving - FREE
4 whole trout, cleaned
2 medium carrots
2 courgettes
1 small leek
2 1/2 cm piece fresh ginger, peeled and chopped
2 tbsp lemon juice
Trim and peel the vegetables. Shred or grate one carrot and one courgette and mix with the ginger and lemon juice and pack into the fish cavity. Peel the other vegetables into ribbons and wrap around the fish. Bake for 25-30 minutes in a hot oven 220C/200C fan/gas 7 until the fish is cooked through.
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My grandma makes this beetroot 3 times a week! Delicious and healthy beets!
My grandma makes this beetroot 3 times a week! Delicious and healthy beets!
Hello, dear friends! I'm sharing a new recipe of the vegetable salad if you want to lose weight. This is a vitamin bomb as well. Beetroots, carrots and nuts contain a lot of vitamins! Enjoy!
Ingredients and cooking:
1 onion
2-3 carrots
3 young beetroots
Olive oil
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Salt, black pepper
1 tbsp ketchup
dried garlic
Some water
1/2 tsp sugar
Cook covered for 20-25 minutes over low heat
30 gr walnuts
Enjoy your meal!
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