Salad Bar Recipes (Restaurant Style) by SooperChef | 4 Salad Recipes (Ramzan Special Recipes)
Perfect, easy and healthy Salad Bar Recipes are here to tempt you with every bite. Creamy and saucy salads are easy to make and packed with deliciousness. Try out these Salad Bar recipes in your Iftar and let us know how they turned out.
#SaladBar #4typesofSalad #RamzanRecipes #IftarRecipes
Salad Bar
Ingredients for Russian Salad:
Cream 1 cup
Mayonnaise 1/2 cup
Pineapple juice 1/4 cup
Apple (cubes) 1 cup
Pineapple (cubes) 1 cup
Potato cubes (boiled) 1/2 cup
Peas (boiled) 1/2 cup
Red cherry 1
Ingredients for Noodle Salad:
Ketchup 1 cup
Mustard paste 2 tbsp
Vinegar 1 tbsp
Salt 1/2 tsp
Black pepper powder 1 tsp
Chili sauce 1 tbsp
Boiled spaghetti 1 cup
Cucumber (julienne) 1 cup
Tomato (julienne) 1 cup
Green coriander (chopped) as required
Ingredients for Macaroni Salad:
Cream 1 cup
Black pepper powder 1 tsp
Salt 1/2 tsp
Macaroni (boiled) 2 cups
Chicken chunks (boiled) 1 cup
Sweet corn 1/2 cup
Carrots (chopped) 1/4 cup
Capsicum (chopped) 1/2 cup
Prepared sauce
Ingredients for Bean and Chickpea Salad:
Tamarind pulp 1 cup
Mint leaves 1/2 cup
Cumin seeds 1 tsp
Salt 1/2 tsp
Sugar 1 tbsp
White chickpeas (boiled) 2 cups
Red beans (boiled) 2 cups
Tomatoes (chopped) 1/2 cup
Onion (chopped) 1 cup
Tamarind sauce 1 cup
Green coriander (chopped) 2 tbsp
Directions for Russian Salad Preparation:
1. In a bowl add cream, mayo, pineapple juice and mix well to make sweet creamy sauce.
2. In another bowl add apple, pineapple, potato, peas, prepared sauce and mix well. Your Russian salad is ready. Place Red cherry on top and serve.
Directions for Noodles Salad Preparation:
1. In a bowl add ketchup, mustard paste, vinegar, salt, black pepper, chili sauce and mix well. your red sauce is ready.
2. In a bowl add spaghetti, cucumber, tomatoes, prepared sauce and mix well.
3. Garnish it with coriander and Your Noodles salad is ready.
Directions for Macaroni Salad Preparation:
1. In a bowl add cream, black pepper, salt and mix well.
2. In a bowl add macaroni, chicken, sweet corn, carrots, capsicum, prepared sauce and mix well. your Macaroni Salad is ready. Set aside.
Directions for Chickpea Salad Preparation:
3. In a blender add tamarind pulp, mint leaves, cumin seeds, salt, sugar and blend well. your tamarind sauce is ready.
4. In a bowl add chickpeas, red beans, tomatoes, onion, chaat masala, green coriander and mix well. Your Chana Salad is ready.
Preparation time: 30 mins
Cooking time: 10 mins
Servings: 4-5
GREEK PASTA SALAD | easy, healthy recipe
This light and bright Greek Pasta Salad is an easy, healthy recipe that is made with fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! It's a great summer side dish or light lunch and is also perfect for meal prep.
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TIMESTAMPS
0:00 Intro - Pasta salad is so versatile!
0:27 Prepping the vegetables
1:01 Chopping a bell pepper
1:29 Chopping a red onion
1:53 Preparing the Greek salad dressing
3:01 Preparing the Fusilli pasta
3:30 Bringing the salad together
4:27 Enjoy!
4:49 Outro
EASY GREEK PASTA SALAD
16 ounces short pasta (penne, bowtie, fusilli, etc)
1 English cucumber diced
1-pint grape tomatoes halved
1 bell pepper diced (yellow or orange)
1/2 cup pitted kalamata olives sliced
1/2 cup red onion diced
3 ounces of feta cheese crumbled
Greek Salad Dressing
1 large clove of garlic crushed
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion, and feta cheese.
Combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
NOTES
This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.
Store the leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.
NUTRITION
Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
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Spicy Spaghetti Pasta Recipe! Easy and Delicious Meal!
Today I'm sharing my current favourite spaghetti pasta recipe - chilli oil pasta! This spicy pasta is so delicious, I had to stop myself from eating the entire pan! It's super quick, cheap but tastes incredible. Try out this delicious pasta recipe and I'm sure you'll fall in love with it too!
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RECIPE (2 servings)
INGREDIENTS:
2 servings pasta (approx. 4 oz/120 g)
1 medium onion
2 garlic cloves
1 tsp red chilli flakes (add more or less as needed)
3 tbsp olive oil
1 tsp dried oregano
Water as needed
1 tbsp salt
1.2 ltr/0.4 gallon water
Optional: fresh parsley and cheese for garnish
METHOD:
1. Set a pot of water to boil. Add 1 tbsp salt and 1 tsp oregano to infuse into the water
2. While the water is boiling, finely chop the onion and garlic
3. The water must be boiling by now. Add the pasta and let it cook until it's al dente (almost done)
4. While the pasta is cooking, lets make the sauce. Set a pan on medium low heat and add 3 tbsp olive oil (preferably extra virgin olive oil)
5. Add the minced onions and fry until they turn golden. Stir frequently to avoid burning
6. Once the onions are golden, add the minced garlic and fry for 30 seconds
7. Next add the chilli flakes and fry for 30 seconds. Set aside 2 tsp of the chilli onion crisp to garnish the pasta
8. The pasta must be al dente by now. If not, take the sauce off the flame while the pasta is being cooked
9. Once the pasta is almost cooked, add it to the pan along with 1/2 cup of pasta water
10. Stir on medium flame until the sauce is thick, glossy and coats the pasta. The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
11. Serve pasta with reserved chilli onion crisp, fresh parsley and grated cheese (used parmesan)
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SUBSTITUTES:
• No oregano?
Use mixed herbs, thyme, tarragon or Italian seasoning
• No chilli flakes?
Skip it or add 1-2 dried red chillies
• No olive oil?
Butter also works. If using salted butter, add less salt to the pasta water
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TIPS:
• The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
• Stir onions frequently so they don't burn and taste bitter
• Infusing pasta water with oregano/herbs gives a delicious flavour to this pasta so don't skip it
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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The EASIEST/TASTIEST Jollof Spaghetti Recipe - READY IN 20 MINUTES - ZEELICIOUS FOODS
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Ingredients
- 250g spaghetti
- 1 cup tomato/pepper blend base (see video link above)
- 3 tablespoon tomato paste
- 1/2 tablespoon curry powder
- 1/4 tablespoon thyme
- 3 seasoning cubes
- 1/2 tablespoon ground pepper
- 1/4 tablespoon ginger powder
- 1 green bell pepper (cut in strips)
- 1 red bell pepper (cut in strips)
- 2 carrots (cut in strips)
- 1 onion bulb
- 1/4 cup vegetable oil
- 1 chicken breast ( cut in strips)
- Salt to taste
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Spicy Pasta Salad recipe
My Spicy Pasta Salad recipe. A Facebook friend of mine posted this pasta salad online and only knew the ingredients from the deli package. I took those ingredients and experimented with the amounts and came up with this recipe. Enjoy!
Ingredients:
1/2 lb angel hair pasta, broken up
1 c Duke's mayo
1/4 c dill pickle relish
1 tsp sesame oil
1 c blanced broccoli florets
2 green onions, chopped
1/4 c diced pimentos
1/4 tsp cayenne pepper
salt and pepper to taste
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