3 Healthy Salads You Can Try As Main Dish

Reboot your lunch routine with these healthy salads that offer all the nutritional benefits of heaps of greens (reds and oranges, too), yet are satisfying and truly delicious. No matter which types of salads you crave, make sure to start with a healthy salad dressing, preferably one that’s homemade (psst, check out our vegan salad dressings). From there, your choices abound: Looking for vegetarian recipes? Want to make an (easy) weeknight dinner for the whole family? Planning on using your salad as a side dish to supplement your favorite seared pork recipes or even store-bought rotisserie chicken? We got you.

# Barley and Corn Salad

Ingredients

1/2 cup spring onion cubes
1/2 cup fresh mushrooms (khumbh), sliced
1/2 cup blanched and cubed baby corn
3/4 cup bean sprouts
1/2 cup red and green capsicum cubes
1/2 cup cucumber cubes

For The Dressing

1 tbsp olive oil
3 cloves finely chopped garlic (lehsun)
1 tbsp finely chopped fresh basil leaves
2 tsp lemon juice
1 tsp sugar
salt and black pepper (kalimirch) powder to taste

Method

For the dressing

* Heat the oil in a non-stick pan, add the garlic and sauté till it browns lightly.

* Add the basil leaves and mix well. Cool completely.

* Add the lemon juice, sugar, salt and pepper and mix well.

How to proceed

* Combine all the ingredients in a bowl and toss lightly. Refrigerate.

* Just before serving, add the dressing to the salad and toss well.

* Serve immediately.

# Cabbage, carrot and mixed sprout salad in lemon dressing

Ingredients

1 cup boiled mixed sprouts (kala chana , chawli , moong , rajma etc.)
1/2 cup chopped cucumber
1/4 cup chopped cabbage
1/4 cup chopped purple cabbage
1/4 cup grated carrot
2 tbsp chopped tomatoes
1/4 tsp freshly ground black pepper (kalimirch) powder
1 tbsp lemon juice
1 tsp sugar
salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

* Combine all the ingredients together in a serving bowl and toss well. Keep aside for 15 minutes so that the flavours blend well.

* Serve immediately garnished with coriander.

# Bean and Vegetable Salad

3/4 cup soaked and boiled rajma (kidney beans)
1 1/2 cups shredded cabbage
1 cup grated carrot
3/4 cup sliced capsicum

To Be Mixed Into A Dressing

2 tbsp white vinegar
2 tbsp powdered sugar
2 tbsp olive oil
1 tsp mustard (rai/sarson) powder
salt to taste

Method

* Combine the rajma, cabbage, carrots and capsicum in a deep bowl and toss well. Refrigerate for 30 minutes.

* Just before serving, pour the dressing on top and toss well.

* Serve immediately.